When it comes to summer cooking, I’m all about easy, but flavorful dishes!
My friend Barrett from Valleybrink Road told me she’d create this amazing Heirloom Tomato Panzanella recipe for us and, naturally, I was super excited. The recipe is easy but tastes like something you’d order at a fancy restaurant :) Scroll down for the full recipe.
1/4 cup sun gold tomatoes, halved or cherry tomatoes, halved
3 lemon cucumbers, cut into 1-inch cubes (or 1-2 Persian cucumbers)
1/4 red onion, peeled and cut into thin slices
1 tbsp capers
Large handful fresh basil
1 tsp dijon mustard
2 tbsp red wine vinegar
1/4 cup olive oil
In a large non-stick pan, heat 2-3 tbsp olive oil over medium-low heat. Add the bread and some sea salt and cook, tossing frequently, for about 10 minutes or until the cubes are golden brown. Add more oil if needed. Remove from heat and set aside.
In a large mixing bowl, add the tomatoes, cucumber, red onion, capers, and basil. Add the bread and stir to coat.
Next, make the dressing. In a small mason jar or tupperware container, place the mustard, vinegar, olive oil, and some sea salt. Shake to combine.
Drizzle some dressing over the salad (you will have dressing left over so don’t pour all of it on the salad). Add some black pepper. Stir to combine. Taste. Add more dressing or salt/pepper if needed.