Garden Series: Tomato Panzanella Salad

The last of the tomatoes are just about ripe. How about this great tomato salad for lunch, dinner or a side dish. It’s delicious. Gotta use all of the tomatoes ASAP.

8 oz. fresh Mozzarella balls

2 slices toasted whole wheat sourdough

1 cup cherry tomatoes

2 large beefsteak or red tomatoes

1 lb. baby potatoes, roasted

1 tbsp. capers

1 tsp. minced garlic

3 tbsp. olive oil

1 tbsp. apple cider or while balsamic vinegar

1/2 tsp. Kosher salt

Fresh basil for garnish

Preheat your oven to 400 degrees. On a large baking sheet, place the potatoes and drizzle with some olive oil. Roast for 25-30 minutes until fork tender. Set aside.

Dice cherry tomatoes and large red tomatoes. Set aside.

Cut the sourdough bread into bite size cubes. Toast your whole wheat sourdough bread until crispy but tender inside. Set aside.

In a small bowl, whisk together the marinade. Capers, garlic, olive oil, vinegar, and salt.

Once the potatoes have cooled slightly, mix together the cube toasted bread, warm potatoes, tomatoes, and fresh mozzarella and drizzle with the marinade. Toss gently. Then top with shaved Parmesan and fresh basil for garnish. Serve immediately.

XO, Wendy