Nothing says hot, sticky summer days like a perfectly ripe, juicy tomato – mixed with a little aromatic basil, it is a simple, heady combination.
I adore panzanella salads and this effortless and delicious recipe is no exception. It is quick to put together and needs to be made ahead of time – making it perfect for relaxed, serene summer entertaining.
BREAD AND TOMATO SALAD
4 tomatoes, cut into cubes
1/2 pound artisan bread, stale, crusts removed and cubed
2 teaspoons minced garlic
1/4 cup red wine vinegar
1/4 to 1/2 cup olive oil
1 bunch fresh basil, stems removed, leaves torn into pieces
salt and freshly ground black pepper
In a large bowl, combine the tomatoes and bread.
In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature.
Add the basil and salt and pepper to taste, and toss to combine.
Recipe adapted from the Food Network
www.foodnetwork.com › Recipes › Holidays and Parties