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Here is another wonderful late summer salad and a great way to use up all those tomatoes you may have sitting around. This is a very nice and filling dinner salad and gets better the longer it sits around, so put it together in the morning and there you have an absolutely no fuss dinner ready when you are.

Toasted Panzanella (makes 5-6 main dish servings)

(adapted from Vegetarian Times)

5 cups of cubed ciabatta bread (1 -1/2 inch cubes)

5 Tbsp. olive oil

4 cloves of garlic, minced

3 cups tomato, chopped

1 english cucumber, peeled and chopped

1/2 cup red onion, thinly sliced

1/2 cup green olives, roughly chopped (I used garlic stuffed)

3 Tbsp. capers

1 can canellini beans, drained and rinsed

1/2 cup fresh herbs (I used parsley and basil)

3 cups salad greens (torn if using large leaves)

3 Tbsp. balsamic vinegar

salt and pepper to taste

Begin by toasting the bread in a 350 degree oven for 15-20 minutes, they should be just beginning to turn golden brown. Remove from oven and set aside.

Meanwhile heat the olive oil in a pan, add garlic and stir over medium-low heat for about 3 minutes, do not let garlic begin to brown. Remove from heat and set aside.

In a large bowl add the bread cubes and pour in the garlic oil tossing the bread to coat. Add remaining ingredients adding more oil and vinegar if desired. Toss the salad well and eat immediately or allow to sit for several hours.