Recipe: Panzanella Salad

Panzanella is a Tuscan bread salad. It's traditionally made with stale, dried bread that's rehydrated with a dressing of sweet tomato juices, vinegar and olive oil. It's popular during the height of tomato season.

Get locally grown vegetables, herb and sourdough bread from vendors at the Lenexa Farmers Market.

Recipe credit: Once Upon a Chef (adapted)

Ingredients

3/4 cup extra virgin olive oil, divided

6 cups rustic sourdough bread, cut into 1-inch cubes (about 3/4 pound)

1 teaspoon salt, divided

1 1/2 pounds vine-ripe tomatoes, cut into 1-inch cubes (about 2 large)

2 red, yellow, or orange bell peppers, cut into 1-inch cubes

1 cucumber, seeded and chopped

3 tablespoons olives, drained and chopped

3 tablespoons white wine vinegar

1 large clove garlic, minced

3 tablespoons finely minced green onions

1/4 teaspoon freshly ground black pepper

1/3 cup fresh chopped basil

Directions

1. Heat 1/4 cup of the oil in a large skillet over medium heat. Add the bread and 1/2 teaspoon salt; toss well. Cook, stirring frequently, until the bread is crispy and golden brown, about 10 minutes. Set aside to cool.

2. In a large bowl, combine the tomatoes, peppers, cucumber, olives, wine vinegar, garlic, green onions, pepper, the remaining 1/2 teaspoon salt, and the remaining 1/2 cup oil. Toss well.

3. Right before serving, add two-thirds of the toasted bread and basil to the salad. Toss to combine, then taste and adjust seasoning, if necessary (I usually add about 1/4 teaspoon more salt). Transfer to a serving bowl and sprinkle the remaining toasted bread cubes over top. Serve immediately so the bread doesn't get soggy.