When I think of summer I think of tomatoes, cucumbers and fresh Gazy Brothers Farm veggies. Panzanella is a great way to use leftover veggies and bread. It’s also a wonderful salad to bring to picnics and outdoor events.
For this particular recipe I started with a basic panzanella recipe from Ina Garten. Instead of a simple oil and vinegar dressing I made a sun-dried tomato vinaigrette . I really love the flavor and intensity that sun-dried tomato brings to any basic vinaigrette recipe. Sun-dried tomato vinaigrettes can be used thru the summer as a way to add a depth of flavor into any summer salad; like this panzanella.
Panzanella Ingredients: 
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
Ingredients for the vinaigrette:
3-4 heaping tablespoons of sun-dried tomatoes in oil, drained
1/2 pint of cherry tomatoes
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Drizzle bread cubes with olive oil and season with salt, pepper and garlic powder. Place on sheet pan and toast in 325 degree oven until golden brown. It usually takes 10-20 minutes. Make sure to keep your eye on it doesn’t burn.
Make the vinaigrette by adding sun-dried tomatoes, vinegar, and garlic in food processor blender. Pulse to combine. Add cherry tomatoes and olive oil – blend till smooth. Season with salt and pepper.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, and basil.
Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
