Panzanella

Croutons:
1 loaf French bread, torn by hand into bite-size chunks
1 cup extra-virgin olive oil
Salt to taste

Salad:
3 pounds heirloom tomatoes, roughly chopped
1 small red onion, thinly sliced
1 cucumber, peeled, seeded, and roughly chopped
1 cup fresh basil leaves, torn by hand into pieces
Salt and freshly ground black pepper
¼ cup balsamic vinegar
1 cup extra virgin olive oil

To prepare croutons:
Heat oven to 350 degrees. Toss bread chunks with olive oil, and season with salt. Spread on baking sheet, bake until golden, about 10-15 minutes. Let cool.

To prepare salad:
Place tomatoes and their juices in a large bowl. Toss with all remaining vegetables and cooled croutons. Season salad with salt and pepper to taste, then add balsamic vinegar and olive oil.

Serves: 6 large portions, up to 12 side-salads.

From: Patrick O’Halloran, From Asparagus to Zucchini by the Madison Area Community Supported Agriculture Coalition