Simple Summer Panzanella
2 pounds very ripe Early Girl or vine tomatoes, stems removed, chopped and juices retained
1/2 red onion, thinly sliced
1 small garlic clove, minced or grated
olive oil, plenty
1 tablespoon red wine vinegar
juice from half a lemon
sea salt & freshly ground black pepper
6 cups day old really good bread, cubed
1 tsp herbes de Provence
1 can white beans, drained and rinsed
2 cups arugula loosely packed
10 large basil leaves, chopped
Add tomatoes, red onion and garlic to a bowl. Drizzle with olive oil, vinegar, lemon, salt & pepper. Toss to combine and set aside.
Heat 3 tablespoons of olive oil in a pan over medium heat. Add bread, herbs and a good pinch of salt & pepper each to the pan. Cook, tossing regularly, until bread is toasted on all sides. Remove the bread from the pan and set aside.
In a large mixing bowl, combine veggies, bread, beans, arugula and basil. Toss well. Do another olive oil drizzle just before serving. During the summer, this is a delicious breakfast, lunch or dinner. If you eat eggs, add an egg.
Yield: 4 servings