Just In Time For Tomato Season: Panzanella Salad Recipe!

-- Submitted by New Leaf Community Markets, with stores in Santa Cruz, Capitola, Felton, Boulder Creek, Half Moon Bay and Pleasanton

It’s local tomato season and they are at their juiciest and best-tasting, so dive in and enjoy them! They are featured in this scrumptious recipe.

Panzanella Salad

6 cups of Garlic Bread cut into 1” cubes

6 cups of Dry-Farmed tomatoes or Heirlooms cut in large chunks

1/2 cup extra virgin olive oil

1/2 bunch basil leaves, torn

8 oz of mozzarella, drained

Balsamic vinegar

Bacon (optional)

Salt and pepper to taste

Preheat oven to 350°F. Place garlic bread cubes on sheet pan and place in oven until crisp and brown, toss occasionally. About 15 minutes.

Cut tomatoes and place in large bowl, toss with olive oil, salt and freshly ground black pepper. Add warm garlic bread, fresh basil leaves and drained mozzarella, toss, and add bacon now if you are so inclined. Serve immediately in large bowls, drizzled with balsamic vinegar.

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For more recipes featuring seasonal fruit, summer drinks, frozen desserts and articles about nutrition and wellness, visit www.newleaf.com/blog.