Summer Panzanella

This is the dinner I go for day in day out now that it's tomato season. Panzanella is just "bread salad" which sounds weird but is great as a complete light summer dinner. It can be fancy with nice bread and homemade dressing or not so fancy and it will still be great!

I use whatever bread I have on hand, from a stale heel of sourdough to leftover biscuits to unused hot dog buns. First, I make croutons: heat oven to 375 and cut or tear bread of choice into cubes or chunks and season with olive oil, salt and pepper. Bake until toasty.

Cut up whatever summer veg suits your salad tastes. I like tomatoes and cucumbers and will occasionally do a raw summer squash sliced thinly. When melon season hits, you can also add in melon!

Toss the veg with the croutons and dress with your favorite vinaigrette. Panzanella is often served with cubed fresh mozzarella, which is great, but often I will just have it with a side of whatever cheese came in the Bellair Dairy Share this week: Caromont Chevre and Feta, are great choices.

If this meal sounds too light to you, just fry up some Bellair pork sausage and throw that in: the garlic type would be incredible!