Now I know summer is here - heirloom tomato made this scrumptious Panzanella salad. I toasted the cubed baguette with olive oil, salt and black pepper. While the bread was in the oven, I diced the tomato in similar bite size dice and sweet Vidalia onion.
The dressing could not be simpler, olive oil, rice vinegar, salt and black pepper. The juice from the tomato mingles creating that perfect flavor. I also added parsley and a few leaves of mint as a refreshing note.
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