Panzanella

DF, V, VG

Even though labor day has passed, summer is not over.  We still have a few weeks left, so it’s essential that we soak it up and enjoy our summer produce.  To that end, panzanella is what I’m serving.  Unlike most salads this one needs thirty minutes or so once it’s dressed to come together.  Try to be patient, I know it will be tough with this staring you down:

Food 059

Panzanella
4 c leftover french bread or boule chopped into 1-inch cubes
2 tbs olive oil
1/4 tsp garlic powder
salt
4 tomatoes on the vine, chopped
1 yellow pepper, chopped
1 red onion, chopped
1 c basil, chopped
1 1/2 tbs balsamic vinegar
1 1/2 tbs red wine vinegar
1/4 c olive oil
3 tbs honey mustard

In a large bowl toss bread with olive oil, garlic powder, and salt to taste.  Pour bread into a large skillet over medium heat.  Saute, tossing frequently for 10 minutes or until browned.  Add back to large bowl, and add tomatoes, yellow pepper, red onion, and basil; set aside.  In a small bowl add balsamic vinegar, red wine vinegar, olive oil, honey mustard, and salt to taste; whisk to combine.  Pour dressing over salad, toss to combine.  Let sit for 30 minutes for flavors to blend.

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