Panzanella...great way to use the dense artisan bread you can get at the Farmers Market

Panzanella Caprese

Serves6 to 8

By adding the fresh mozzarella and basil of a Caprese salad to the croutons and ripe tomatoes of a panzanella salad, this recipe combines two Italian classics into one terrific dish. As the salad sits, the bread soaks up the flavors of the balsamic dressing and tomato and softens slightly.

         1/3 cup plus 2 Tbsp. extra-virgin olive oil, divided

         1 garlic clove

         3 tablespoons balsamic vinegar

         3 tablespoons drained capers, chopped

         1 1/2 lb. tomatoes, cut into 1-inch pieces

         1 small red onion, thinly sliced

         1 lb. fresh mozzarella, cut into 1-inch chunks

         1/2 cup chopped basil
         Sea salt to tast

         Preheat oven to 375°F with rack in middle.

         Toss bread with 2 Tbsps. oil and 1/4 tsp. each of salt and pepper in a large 4-sided sheet pan, then spread out in 1 layer. Bake, stirring once, until golden and crunchy, 12 to 15 minutes.

         Mince and mash garlic to a paste with 1/2 tsp. salt. Transfer to a large bowl and whisk in vinegar, capers, and remaining 1/3 cup oil.

         Add croutons to dressing along with tomatoes, onion, mozzarella, and basil, then toss. Let stand at room temperature 30 minutes before serving.

note: Salad can be made 3 hours ahead and chilled. Bring to room temperature before serving.

Also great with cucumbers. Use your imagination, most fresh veggies will add a great flavor, but fresh, juicy tomatoes and crunchy dense croutons is the real trick! ENJOY!!