Summer Panzanella.


Is this thing on?

My blog has always been a place where I have something to report on, and, well… There’s nothing new to report.

Like everyone else’s summer, it’s been hot. There’s been travel. There’s been lots of outdoor cocktails. And there has been minimal cooking so to keep the apartment temperature at a low.

Thank God tomato season is at it’s peak.

And we all know how much His Lordship and I love tomatoes.

We put them in pasta.

We put them in sandwiches and tarts.

Regularly, we slice them up, season them with salt and pepper, and eat them by themselves. (Sometimes I put them on a baguette slice with cheese. Cause, duh.)

One of the easiest things to do (besides the aforementioned slice and season technique) is to serve them in a salad.

And because we’re training, we add carbs, by way of baguette.

Delicious baguette.

Delicious tomatoes.


Serves 2

3 lg. heirloom tomatoes, diced
1 med. cucumber, peeled and diced
1/2 small red onion, peeled and thinly sliced
1/3 of a baguette, cut into cubes and toasted
handful of basil, cut en chiffonade
1/4 cup extra-virgin olive oil
black pepper, freshly ground
balsamic vinegar, for serving

Combine tomatoes, cucumber, red onion, baguette, and basil in large bowl; add olive oil; season with salt and pepper; toss and let rest for at least 10 minutes, allowing flavors to combine; serve immediately with a drizzle of balsamic vinegar, if you so desire.

Summer in a bowl!

Summer in a bowl!


One response to “Summer Panzanella.

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