Saturday, September 27, 2008

...Panzanella.



The weather here is gorgeous and in the low 80's. I guess you would call it our Indian Summer. The air though, truly smells like fall. Sadly, this morning, I picked almost the last of my heirloom tomatoes. There are just a few still green on the vine, smaller than the rest and slowly taking their time to ripen. I think, like the rest of us, they are hanging on hoping for a bit more summer.

Panzanella
3/4 pound day-old crusty peasant-style whole-grain bread, cut into 1-inch cubes (about 6 cups)
4-5 large heirloom tomatoes (about 1 pound), cut into 1 inch cubes
3/4 cup sliced peeled cucumber

1/2 cup thinly sliced red onion

1/2 cup extra-virgin olive oil

2 tablespoons balsamic vinegar
10 fresh basil leaves, shredded

8 0z. fresh mozzarella cut into cubes (optional)

In a serving bowl stir together the bread, the tomatoes, the cucumber, the onion, the oil, the vinegar, the basil, the mozzarella, and salt and pepper to taste until the salad is combined well.

1 comment:

Marilyn Radzat said...

I love that you share your wonderful recipes with us!
Thank you!

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