panzanella salad

I refuse to believe Summer is over.

I'm not above sitting cross-legged on the ground, pounding my fists, and throwing a little girl tantrum. I'm just simply not ready for Fall.

Fall means a chilly breeze and the supposed exile of all my white clothing. Fall means I'm getting that much closer to my first Midwest winter (eek!). 

So in honor of refusing the acceptance of Fall, I've prepared one last easy breezy summer salad for all of you lovely people out there.

There's a little of this, a little of that. Think of my recipe as more of a guideline. Have some extra bell peppers? Throw them in. Want some protein? Chickpeas or chicken would be divine. 

Summer salads mean stress-free cooking. So just got with it.

This salad is considered a panzanella, or bread salad. A mixture of fresh veggies, a light vinaigrette, and rustic croutons.

Panzanella Salad
makes 2 entree portions (with a bit of leftovers)

2 cups torn bread cubes (such as ciabatta, baguette, boule)
2 tomatoes-on-the-vine
1 container yellow grape tomatoes
1 hothouse cucumber
1 red onion
2 T capers
12 basil leaves
1/4 cup olive oil
2 T dijon mustard
3 T red wine vinegar
Salt
Pepper

Preheat oven to 400 degrees.

Place torn bread cubes onto a sheet pan and place in oven for approximately 10 minutes, or until crispy and golden brown. Remove and let cool.

Dice the tomatoes-on-the-vine and cucumber into bite-sized pieces. Slice the grape tomatoes in half. Slice the red onion into thin ribbons. Mix all prepared vegetables with the capers.

Whisk together olive oil, dijon mustard, and red wine vinegar. Tear basil leaves into dressing and gently mix in. Season with salt and pepper to taste.

Toss vegetable mixture with dressing. Toss in croutons approximately 5 minutes before serving.