Panzanella

Somehow August is almost over which means I need to squeeze in at least one more tomato recipe (#onlyeatstomatoesinaugust) before it’s gone. I present to you, Panzanella salad, or as I like to call it, bread salad! It’s super simple, crazy delicious and a perfect side for your labor celebrations this weekend. TG tomatoes are still good through out September so you still have time to try this recipe and my sungold sauce! Here’s what you need:

INGREDIENTS
5 pieces of crusty bread (I used sourdough)
2-4 cloves of garlic, Whole
1 pint cherry tomatoes, sliced in half
8 oz mozzarella, either those pretty little balls or a big ball chopped or torn into bite size pieces
1 bunch of basil, torn into large pieces (save a few sprigs for garnish
S+P to taste
DRESSING
1 garlic clove, minced
1 small shallot, minced
3 Tbs olive oil
1 Tbs red wine vinegar
1/2 Tsp honey

INSTRUCTIONS
1. Toast bread - preferably on a grill, but on a stovetop, toaster or oven will do - until lightly browned and crispy. While bread is still hot rub a raw garlic clove on it - it should start to grate and melt into the bread. Repeat with all pieces. Cut into 1 inch cubs and set aside.
2. Prepare dressing, add all ingredients in a jar and shake well.
3. Right before you’re ready to serve toss all ingredients together in a large bowls with 1/2 of the dressing. Taste salad and make sure the bread is marinated but not soggy - if it needs more dressing add little by little. Garnish with basil sprigs and serve right away so the bread doesn’t get soggy.