Summer Heirloom Panzanella Salad

A rustic Italian bread & tomato salad - perfect for those warm evenings when summer produce is at its peak.

This is the kind of dish that truly shines when you let the ingredients do the work. Ripe, juicy tomatoes, crusty bread with just the right chew, vibrant basil, and a tangy vinaigrette that ties it all together. The magic is in using the best you can find - because when the ingredient list is short, every bite counts.

For the Salad:

• 1/2 pound ciabatta or sourdough bread, cut into 1-inch cubes

• 1 tablespoon extra-virgin olive oil (plus more for drizzling)

• 1/2 cup thinly sliced red onion

• 11/2 pounds heirloom or garden tomatoes, cut into wedges or halved

• 1/2 English cucumber, sliced into half moons

• 6 ounces fresh mozzarella, torn into bite-size pieces (optional)

• 1 cup fresh basil leaves, torn, plus more for garnish

• Sea salt, to taste

For the Dressing:

• 1/4 cup extra-virgin olive oil

• 3 tablespoons sherry vinegar or red wine vinegar

• 3 cloves garlic, finely grated

• 1/2 teaspoon Dijon mustard

• Heaping 1/2 teaspoon sea salt

• Freshly ground black pepper

Instructions:

1. Preheat your oven to 350 degreesF. Line a baking sheet with parchment paper. Spread the bread cubes evenly, drizzle with olive oil, and sprinkle with a pinch of sea salt. Toss lightly to coat. Bake for 7-10 minutes until golden on the edges but still soft in the center.

2. In a large serving bowl, whisk together olive oil, vinegar, garlic, mustard, sea salt, and a generous grind of black pepper until emulsified.

3. Add the sliced onion, tomatoes, cucumber, and toasted bread to the bowl with the dressing. Toss gently, allowing the bread to soak up those delicious flavors.

4. Fold in the fresh mozzarella (if using) and basil leaves. Taste and adjust seasoning as needed. Garnish with extra basil and a drizzle of olive oil just before serving.

Bringing It Home Tip: If your bread is very fresh, cut it and let it sit out for a few hours to dry a bit before toasting - this helps it soak up the dressing without becoming soggy. And don't be afraid to mix tomato varieties for more color and flavor depth.