Nothing says summer better than panzanella, a Tuscan salad made with bread and juicy tomatoes. It's a perfect dish that takes no time to put together and there is no oven required.
For my salad for two, I cut up 1 large tomato (around 1 lb) and a medium sized yellow bell pepper. Cut into bite size pieces, around 1 inch thick (same goes for the bread)
I also decided to include some fresh basil from my patio for an additional flavor component. I took about a handful of leaves for the entire salad
My bread of choice was a kalamata olive loaf that I bought from my local bakery (Rose and Joe's in Astoria). I thought this was a great choice-the olives gave the whole salad a nice salty bite that it needed.
After that I made a simple dressing--2 tbsp good quality extra virgin olive oil, 4 tbsp white wine vinegar, 1 garlic clove and salt and pepper to taste.
Mix everything together and you've got a beautiful salad that should be served within 30 minutes of dressing!
Quick, healthy, delicious!