Summertime means easy breezy salads as mains loaded with lots of veggies. Traditionally, panzanella is a Tuscan bread salad which utilizes stale day old bread and overly ripe tomatoes. The juicy tomatoes and dressing revitalize the bread, giving it a second life and adding bulk to the salad. This iteration is a mix-up of a Tuscan bread salad and antipasto and is loaded with summery tomatoes, crisp cucumbers, olives, artichoke hearts, roasted and raw peppers for a nice contrast of textures, and creamy mozzarella. Make this salad in advance and tote it to the park, beach, or pool for full on picnic season success.
Read morelate summer slow roasted tomato + eggplant pasta
I am not going to lie; this is probably one of the best pastas that I have ever made. It is incredibly easy and highlights the beautiful produce which is peaking on the east coast right now. The only catch is that it takes time....approximately 4 hours of your precious end of summer time. Don't despair. I have a trick to make this seamless, simple, clean, and delicious dish yours without the elongated wait.
Read moresummer salad series + cherry tomato and cucumber panzanella
It is unbearably hot and humid here in NYC. So hot that the thought of turning on the stove makes me lethargic. This salad requires no more than 5 minutes of heat, and those 5 minutes are well worth it. Tomato panzanella is a quintessential summer dish, and I am happy it has found a home on the crunchy radish summer salad series. Instead of white french bread to soak up the juices and dressing, I use a hearty sprouted whole grain loaf, but a gluten-free option would work well too. Cucumbers add the perfect amount of crunch and pair perfectly with vibrant and flavorful cherry tomatoes for this simple and savory summertime dish.
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