Summertime is the best time, hands down. People are happier, the sun is brighter, and the produce is tastier. From stone fruit, like peaches and plums, to juicy tomatoes, summer makes everything better. My favorite way to use summer produce is making a simple summer panzanella salad recipe.
This isn’t your typical panzanella salad recipe. It uses both tomatoes and sweet plums, two of my favorite summer produce items. Paired with tangy sourdough bread, spicy onions and fragrant basil, I seriously spend 9 months dreaming of the day that tomatoes are back in season.
Panzanella is a Tuscan chopped salad of tomatoes, onions, and stale bread soaked in an olive oil based dressing It tastes a lot better than it sounds, I promise! Panzanella can be just onions and tomatoes, or with added cucumber and/or basil. Really it’s just a way to use up leftover bread and ripe tomatoes, so get creative! I’ve also used fresh peaches in place of plums, but you do you!
Summer Panzanella Salad
Author: Micah Siva
Total time: 20 minutes
Serves: 4
Ingredients
- 4-6 cups chopped tomatoes
- 2 plums, cut into eighths
- 2 cups stale sourdough bread, roughly torn
- 1 small red onion sliced
- ¼ cup chopped fresh basil
Dressing:
- ⅓ c. (80 ml) olive oil
- 2 tbsp white wine vinegar
- 1 clove garlic, finely chopped
- 1 tsp dijon mustard
- Juice of 1 lemon
- Pinch sea salt
Instructions
- Combine tomatoes, bread and onion in a bowl.
- Whisk together dressing ingredients.
- Toss dressing with tomatoes, let sit for 15-20 minutes.
- Add fresh basil right before serving.
#bread #tomato