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Kayte's Panzanella

Large glass bowl with tomatoes, bread and other ingredients inside

The toasted bread soaks up the flavors and juices of the garden fresh tomatoes. (Payton Whaley/WTIU)

This is a great recipe for late summer, when your kitchen might be overrun with garden fresh tomatoes, cucumbers and basil. It comes together quickly and can be a meal in itself--especially on a hot day when no one wants to cook. 

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Kayte's Panzanella

3 large slices of day old bread (sourdough, french, ciabatta, etc) cut into cubes

1 tablespoon olive oil

3 garden ripe tomatoes, cut into bite sized pieces

½ sweet onion

1 medium cucumber, cubed

1 tablespoon red wine vinegar

Fresh herbs (oregano, thyme, parsley, basil)

Fresh mozzarella, sliced and torn into bite-sized pieces


1 tablespoon red wine vinegar

1 teaspoon dijon

Salt (1 teaspoon, or more, to taste)

Black pepper to taste

4 T olive oil

Lightly coat the bread cubes in olive oil, sprinkle with salt and toast lightly in a toaster over or regular oven (keep an eye on it so it doesn’t burn)

Combine the tomato, onion, cucumber, one T of vinegar and fresh herbs. Sprinkle with a little salt and set aside. In a new bowl, combine all dressing ingredients except the olive oil. While whisking those ingredients, slowly drizzle in the olive oil to emulsify. 

Combine the dressing with the tomato mixture, the mozzarella and the toasted bread cubes.

Toss lightly and serve within 15 minutes or so. 

Tip: if you plan to serve this later, add the bread just before serving

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