Panzanella

This is both a fresh and hearty salad, perfect for a hot summer night.  We made it with fresh mozzarella until I realized I had an allergy to cows milk.  Every once in a while we can get buffalo mozzarella at Costco. On a special occasion it is worth the premium you must pay for it.  Last spring I was on my way home from at hike at the McLean Game Refuge in Granby, CT, when I spied a pretty new sign at a Dairy Farm that has been there for ages.  I stopped at the cheese shop and was in heaven.  All sorts of lovely chevres and fresh feta.  Thus our Panzanella had a new cheese.  Now I make a point to bike to Sweet Pea Cheese every other week for Goats Milk, Greek Style yogurt and one of there delicious cheeses.  The hills of North Granby, CT and Granville, MA are beautiful if you are looking for a new road to travel.

• 3 cups bread cubes
• 1/4 cup sun dried tomatoes, ground
• 2 cup cannelini beans
• 2 cucumbers, in chunks
• 2/3 cup chopped red onions
• 1/4 cup Rosemary, Hot Pepper & Garlic Vinegar
• 2 cloves garlic, pressed
• 1/4 cup olive oil
• 1/3 cup Greek Herb Feta

Heat oven to 350 degrees. Bake until lightly browned, about 12 minutes, tossing once; set aside. In a large bowl combine tomatoes, beans, cucumber, onion and mozzarella. Add vinegar, & garlic, to oil; whisk to blend thoroughly. Pour over tomato mixture; toss. Just before serving, add bread cubes and toss.

More Salad Recipes 

• Watermelon and Peach Salad with Feta and Mint
• Shrimp and Black Bean
  
• Moscatolli
  
• Field Green with Sauteed Mushrooms

Photo Credit: MarthaStewart.com