Get to know Landers Pumpkin Patch
Paul, Idaho
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Recipe to try at home
Summer Tomato Panzanella
Juicy tomatoes and toasted bread cubes soaking up a bright basil dressing.
Ingredients
- 4 large ripe tomatoes, chopped
- 4 cups day-old bread cubes
- 1 cucumber, chopped
- 1/2 red onion, thinly sliced
- 1/2 cup torn basil
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- Salt and pepper
Make it
- Toss bread with 2 tbsp oil and toast at 400°F for 10 minutes until crisp.
- Salt the tomatoes in a big bowl and let them release juice for 10 minutes.
- Add bread, cucumber, onion, basil, remaining oil and vinegar; toss and rest 10 minutes before serving.
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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.