Panzanella Salad A wonderful bread salad.

4 tomatoes, seeded and cubed
1 cucumber, peeled and diced
½ red onion, thinly sliced
½ cup cubed Fontina cheese
½ cup pitted and chopped Kalamata olives
2 tablespoons coarsely chopped fresh basil
½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 (1-pound) loaf day-old Italian bread, cubed

Toss tomatoes, cucumber, onion, Fontina cheese, olives, basil, oregano, parsley, salt, and black pepper with olive oil and balsamic vinegar in a large bowl. Allow mixture to rest for 10 minutes.

Place bread cubes in a large dish. Pour tomato mixture over bread and toss to coat.

Bread salad should be served within two hours.

Lisa Hart
True Vine Farm