I can’t think of a better way to celebrate summer than homegrown, ripe, juicy tomatoes. I think we can all agree store bought tomatoes in the winter are tasteless and expensive. Its been a hot summer here on the west coast and my tomatoes are out of control. I made a version of this salsa, plan on making a couple of batches of this tomato sauce, and can’t wait to make this tomato soup. I love summer.
With the weather being so hot we have been eating a lot of salads like this refreshing watermelon and feta salad and this kale salad with french lentils. Now we have a tomato panzanella salad made with fresh tomatoes, basil, stale baguette.
Tomato Panzanella Caprese Salad
Zest Nutrition
Yields 6
10 minPrep Time
5 minCook Time
15 minTotal Time
Save RecipeIngredients
- Half of a day old baguette
- 3 TBSP of good quality olive oil
- 2 cloves of garlic
- 1/2 cup of balsamic vinegar
- 1/4 cup of sugar
- 2 cups of fresh, ripe tomatoes cut into quarters or grape tomatoes
- 1/2 cup of small bocconcini
- 1/2 cup of basil
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees
- Cut baguette into 1 inch cubes and toss with olive oil and garlic. Let stand for a minute or two
- Place baguette pieces on baking sheet and bake for 8-10 minutes
- In the meantime, simmer balsamic vinegar and sugar over medium heat until a syrup consistency.
- Combine tomatoes, cheese, and basil.
- Drizzle with olive oil, than balsamic reduction.
- Finish with salt and pepper to taste
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https://www.dev.zestnutrition.ca/tomato-panzanella-caprese-salad/Happy Summer !
