We are finally approaching one of our favorite times of the year, tomato season! All year long we wait for the much too short period of Summer where tomatoes are just perfectly ripe and full of flavor. I don’t know about you, but in our area it so difficult to find really good tomatoes for most of the year. I remember the tomatoes that my grandpa used to grow in the garden behind his house, all we would do is sprinkle them with a bit of salt and eat them like apples. To this day, I rarely find a tomato that has that same taste. This panzanella salad highlights the season’s tomatoes as well as other seasonal vegetables.
When local tomatoes start showing up in our weekly CSA, I get really excited about how I’m going to use them. This week brought some delicious tomatoes and the everyday salad just didn’t seem like the most worthy use of these beauties. Instead, I opted for a hearty panzanella. Panzanella is basically a salad, minus the greens and plus a bunch of bread, what’s not to love about that!?
Panzanella is best made with day old bread. When the bread is just a bit hard, it gives a nice bite while still soaking up the yummy dressing. You can use whatever kind you have around, I had half of a whole wheat leftover. If you only happen to have totally fresh bread in your kitchen (what a disaster ! 😉 ) you can toast it in the oven for a minutes before making the salad with it.
I’m curious, is anyone else out there as excited for tomato season as I am? If so, how are you using yours!? Leave a comment and let me know!