Sunday, September 6, 2015


With all the great available produce at this time of year.  I looked at a few panzanella recipes where I could take advantage of the fresh produce in the garden.  I combined a couple different recipes to come up with one that fit the bill for my family.

2 cups day old bread cubed - I used sour dough bread
1/2 teaspoon garlic powder
1/4 cup extra virgin olive oil, divided
2 tomatoes, cut into one inch pieces
2 cobs cooked corn, sliced off the cob
1 cucumber sliced
1 can white beans, rinsed
2 green onions, sliced - white and green parts
2 teaspoons fresh thyme
2 tablespoons red wine vinegar
Salt and  fresh ground black pepper to taste
1/4 cup fresh basil

Heat 1 tablespoon olive oil in a pan,  add bread cubes and toss to coat.  Sprinkle with garlic powder.  Cook, stirring occasionally until the cubes are slightly browned.

In a large bowl combine tomatoes, cucumbers, beans, onions, and thyme.  Drizzle 3 tablespoons of oil and the vinegar.  Season with salt and pepper to taste and toss to coat.

20 minutes before serving, add toasted bread and tear basil leaves.  Toss to incorporate.


Ingredients (plus corn and garlic powder)

Toasting Bread Crumbs with EVVO and garlic powder

Finished Salad - Great for a hot day!

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