Today, the chaos of moving began. Recently I’ve moved far too often, yet somehow by the time my lease is up for renewal, I’ve since forgetting about the utter inconvenience of packing up one’s life. In a matter of hours, my house went from a livable mess to boxed chaos.
In efforts to pack and relax, I whipped up Smitten Kitchen’s Summer’s Last Hurrah Panzanella. This is a deliciously light recipe and pairs well with a glass of crisp white wine. Also, it is simply beautiful.
For the Salad 3 Tbs olive oil 1 French bread loaf cut into cubes (6 cups) 1 tsp salt 2 large ripe tomatoes, cut into cubes 1 cucumber, sliced 2 bell peppers, seeded and cubed 1/2 red onion, thinly sliced 20 large basil leaves chopped For the vinaigrette 1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons citrus champagne vinegar (or regular) 1/3 cup good olive oil 1/2 tsp salt 1/4 tsp freshly ground black pepper
1) Prepare veggies place in large bowl.
2) Chop bread, heat oil in a large pan, then add bread and 1 tsp salt. Cook for about 10 minutes while stirring until toasted.
3) While the bread toasts, mix up the vinigerate.
4) Combine and serve!