Panzanella Salad with Summer Tomatoes & Tarragon Vinaigrette

This is one of those recipes where you can really wing it based on the ingredients you have on hand. Yes, of course, you will need some obvious ingredients such as bread, tomatoes, and olive oil — but other than that, just go with what sounds good (and what’s in your fridge)!

PREP: 10 minutes | COOK: 10 minutes | Serves 4-5

Farmer's Market Summer Tomatoes

INGREDIENTS: 

Bread

• Day-old Italian bread (cut into large cubes)

• Drizzle of olive oil

• 1/4 tsp salt

• 1/4 tsp dried oregano

Salad (use what you have, measure as you’d like)

• Tomatoes

• Basil

• Fennel

• Red onion

• Parsley

• Freshly grated parmesan

Dressing

• 1/4 cup olive oil

• 1 tbs red wine vinegar

• Juice from 1/2 lemon

• 1/4 tsp dried oregano

• 1 tbs tarragon dijon mustard (Edmond Fallot)

• Salt (to taste)

• Black pepper (to taste)

INSTRUCTIONS: 

• Preheat oven to 350F. Combine cubes of bread with olive oil, salt, and dried oregano on a sheet tray. Ensure bread is lightly coated with olive oil and dry ingredients. Bake on a sheet tray for 10 minutes, keeping a close eye and shaking the tray every few minutes.

• Once bread is golden, remove from oven.

• Add all dressing ingredients to a small bowl and whisk. Add salt and pepper to taste.

• Chop all vegetables. Combine with bread and pour over dressing. Mix.

• Top with freshly grated parmesan and enjoy.

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SHOP: Tarragon Dijon Mustard