I’ve got nothing relevant to say regarding this recipe. While the quick trip to the beach was indeed relaxing and very necessary for my sanity, life hasn’t exactly slowed down. When does that whole retiring thing start where I can sit by the beach with piña coladas? Tomorrow? Can I bring my cat?
Anywho. I love bread salads, particularly because I love bread and anything goes. And now that we’re getting into tomato season (HOORAY!), we have loads of salads resembling the following.
Panzanella With Cucumber, Tomato, Feta
1 small baguette, sliced and quartered, or torn into 1-inch pieces
2 pints grape tomatoes, halved
1 medium cucumber, quartered from 1-inch slices
½ small red onion, minced
6 oz. feta cheese, crumbled or cubed
Fresh basil leaves, torn
Extra-virgin olive oil
Maldon salt & black pepper, freshly ground
1. Heat 3-4 Tbsps. oil in large sauté pan over medium flame; add bread and toss until golden brown, about 7 minutes; reserve and cool.
2. Assemble salad: combine bread, tomatoes, cucumber, feta in large bowl; toss with basil, salt, pepper, and more oil; serve.