Over the weekend hubby and I had a chance to check out our local farmers market in Old Town Temecula. What an amazing selection of fresh fruits and veggies! There was so much too choose from! With all of our new fresh produce in tote I decided to make a Summer Panzanella Salad brimming with colorful veggies, fresh mozzarella cheese, a light vinaigrette, and most importantly crispy chunks of Italian bread. I cannot tell you enough about my love affair with Panzanella salads. They are perfect to throw together any fresh veggies you have on hand with some crusty bread, or maybe some Cannelloni beans...yum!
1 cucumber, sliced and cut into quarters
1 red bell pepper, sliced and cut into quarters
2 ripe tomatoes, sliced and cut into quarters
1 handful of thinly sliced red onion
1/2 ball of fresh mozzarella, sliced and quartered
1 large end piece of day old Italian bread, cut into cubes
1 clove garlic
1 bunch basil, torn into pieces
Olive oil and white wine vinegar to taste
Salt and freshly ground pepper
In a skillet over medium heat, toast bread cubes with a little olive oil until golden brown. Be sure to toss the pan often to get all the pieces browned.
In a large salad bowl toss all ingredients together. Drizzle with olive oil and white wine vinegar to taste. Season with salt and freshly ground pepper.
I've been busy working with an amazing sponsor this week so make sure to stop by the blog this Friday, July 27th when I'll be hosting a fun Giveaway!!!