Summer Panzanella Salad

One of the simplest and most satisfying meals you’ll make this summer. Grab some Flour Craft focaccia (or bake it yourself!) plus all the best of summer produce, and dinner is ready in a flash! The recipe is endlessly flexible and a great way to use up what you have on hand. Throw in a handful of cucumber or olives, swap the peach for cantaloupe or watermelon, switch the arugula out for radicchio. To round out the meal a chilled gazpacho, some grilled shrimp, and a cold glass of rose would be perfect. Enjoy!

Summer Panzanella Salad

Ingredients:

Serves 4

1 ‘slab’ Flour Craft focaccia, diced into 3/4-inch cubes

3 medium heirloom tomatoes of varying colors diced into 3/-4 inch pieces (or 1 pint mixed cherry tomatoes, cut in half)

1 large ripe peach, diced into 3/4-inch pieces

4 large sprigs fresh basil, sliced or torn

1 pint fresh ‘ciligene’ mozzarella balls, halved

2 cups baby arugula (about 1/2 of a 3-oz bag)

1 shallot, thinly sliced (optional)

1 TB pickled cherry peppers, finely diced (optional)

2 TB Dijon Mustard

2 TB EV Olive Oil

1 TB Sherry Vinegar (apple cider or balsamic are fine too)

Salt & Pepper to taste

Method:

1) Toast the bread cubes. Add 1 TB olive oil to a nonstick pan and toss the bread cubes until they are brown and crisp, about 4 minutes.

2) While the bread is toasting, make your dressing in the bottom of the serving bowl. Whisk the dijon mustard, vinegar, olive oil, salt & pepper together to emulsify. Add all the remaining salad ingredients to the bowl along with the toasted bread cubes and toss to combine. Taste for seasoning and you are ready to serve!

Notes:

a) This salad is best served soon after it is made to prevent the bread from getting soggy when soaking up the tomato juices.

b) You will need less additional oil when using focaccia due its already high oil content. If you are using another type of day-old sourdough or another type of crusty bread, you will need more oil in your pan when toasting the bread cubes.