A Summer Panzanella

Tomatoes, tomatoes, tomatoes! We wait all year for the for sweet, juicy enticing harvest and once the time arrives we have them coming out of our ears. Well if you are over making sauces, juices, ketchups and caprese salads, try this one on for size. Its a fresh, filling and an incredibly good potluck choice. The crusty, garlicky bread soaks up all the bright flavors of a late summer tomato harvest and who can resist the smell of a basil medley? Because this recipe is so simple, freshest ingredients work best here. Golden Jubilees are low acidity and a pretty color so I use them with heirlooms for a striking color palette.

Llama Mama Panzanella

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  • 4-5 good sized fresh tomatoes - Golden Jubiless and German Heirlooms
  • Big handful of fresh basil and thai basil
  • Day old baguette or italian bread
  • 2 cloves of fresh garlic
  • 1 container of small mozzerella balls (optional for vegans)
  • olive oil
  • Himalayan salt
  • Fresh black pepper
  1. Cut the bread in half lengthwise and drizzle with olive oil, salt and pepper. Grill (preferred) until the bread is nicely seared on both sides or bake in the oven until its nice and toasted.
  2. Let cool for a few minutes then peel and rub the whole cloves of garlic on the bread until the garlic is gone. Cut the bread into big chunks and set aside.
  3. Cut the tomatoes into chunks and chiffonade the basil.
  4. Throw the tomatoes, basil and mozz. balls into a large bowl.
  5. If serving right away, add the chunks of bread and drizzle with olive oil and salt and pepper to taste. If not serving immediately, keep the bread separated and add before serving.
  6. Toss everything together and enjoy the flavors of summer.