Panzanella Salad

Sweet cherry tomatoes, cucumbers, olive oil-soaked rustic bread, roasted red peppers & beets; this modern Panzanella makes a satisfying summer supper. Cue the feta!

INGREDIENTS —

SALAD:

• ½ loaf cut into 1-inch cubes (6 cups)

• 2 tablespoons extra virgin olive oil

• 2 pounds ripe tomatoes (cherry or heirloom, sliced into bite-sized pieces)

• 3 small beets, roasted & sliced

• 4 ounces cheese (goat cheese or mozzarella)

• ½ medium-sized red onion, thinly sliced

• ½ cup basil coarsely chopped (plus additional herbs if you'd like)

• a pinch of salt + pepper!

VINAIGRETTE:

• ½ cup extra virgin olive oil

• ¼ cup red wine vinegar

• 1 garlic clove grated

• ½ teaspoon salt

• ¼ teaspoon black pepper

INSTRUCTIONS —

1. Heat oven to 400 degrees.

2. Place cubed bread in a medium-sized mixing bowl. Add 2 tablespoons of olive oil and a pinch of salt, and toss till bread is evenly coated with oil.

3. Transfer to a lined baking sheet and place in the oven until bread is toasted (9-11 minutes). Set aside to cool.

4. Add all “Vinaigrette” ingredients to a small bowl and whisk till well combined.

5. Add the salad ingredients, cooled bread, and vinaigrette to a medium-sized mixing bowl. Toss well!

6. Let sit for 20 minutes, so flavors build then serve.