Panzanella Salad

This salad just screams summer to me, it's quick, easy and delicious. Use any tomatoes - regular reds, cherries, grapes, yellows, heirlooms, or a combination. It can be made with different cheeses also. Feta, goat, fontina...hey I used my favorite..gorgonzola! Add any rustic, crusty bread that you like. This is great for a weekday meal just toss together about 15 minutes before serving. Ooops, took my picture before I added my bread. Oh well, you get the idea :)

3 c crusty bread, cut into 1" cubes
2 lbs ripe tomatoes, chopped into 1' pieces (I used cherry reds and yellow grape ones)
1 sm red onion, sliced and chopped
4 tbsp chopped fresh basil
4 tbsp balsamic vinegar or red wine vinegar
4 tbsp olive oil
cheese of your choice, I used gorgonzola
salt and pepper to taste

Place your cut up bread cubes in an oven set at 325º. Toast until crisp and slightly browned, turning occasionally, 15 to 20 minutes. Place in a medium bowl. Add the rest of your ingredients and toss to combine. Taste for seasoning and add what you like. Let it sit for 10 to 15 minutes to allow flavors to blend. Serve at room temperature.
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LindyLouMac said…
Thanks for your recent visits and comments over at News From Italy. With all our visitors now departed I am catching up on my Blog reading.

This sounds delicious and as we have a surplus of tomatoes at the moment, I will definitely be trying this.
Mary said…
Mickey, your salad sounds just delicious. I'll definitely be trying this. I hope you are having a great day. Blessings...Mary
Brenda said…
I've always wanted to try this salad, maybe this will inspire me!
Jami said…
This looks so fresh and summery. Thanks for sharing the recipe.