Fans of farmers markets are enjoying the bounty of fresh, flavorful tomatoes, but if you’ve run out of ideas, I have a few standbys from the kitchen files.
First up is my favorite, panzanella, the Italian bread salad. The juices from chopped tomatoes moisten day-old Italian bread (or other sturdy bread, like country white or wheat bread).
I keep it simple, using day-old Italian bread and toasting about half a loaf’s slices to dry them further. I let them cool before tearing them into bite-sized pieces, then add two good-sized juicy tomatoes, cut into chunks, unpeeled.
Next into the bowl goes half a peeled cucumber, chunked; two thinly sliced green Continue reading