Mixed Tomato Panzanella
Panzanella is a delightful Italian salad made with fresh tomatoes and stale bread. It also features plenty of basil, so it uses up two garden ingredients at once. You can choose any type of tomato; I use a mix.
  1. Heat oven to 400.
  2. In a large bowl, sprinkle tomatoes with salt and combine with red onion, garlic and balsamic vinegar. Set aside.
  3. Spread bread cubes on a baking sheet and drizzle with 2 tablespoons of olive oil; toss with your hands.
  4. Sprinkle bread with Italian seasoning or oregano and bake for 5-7 minutes or until crisp.
  5. Toss together the bread and tomato mixture; top with basil. Drizzle on the remaining olive oil and add salt to taste. Serve.
Recipe Notes

Note: Traditionally, this recipe rests for 30 minutes and the bread soaks up the juices. But I don’t like soggy bread, so I serve mine immediately while the bread is still warm.