We find that this salad really highlights the freshness of its ingredients. We especially love it in summer but anytime we find great tomatoes is the right time for panzanella!
1 Cup heirloom cherry tomatoes, cut in half
1 Cucumber, peeled, seeded and diced
1/4 - 1/2 Red Onion, sliced
1 Bell Pepper (red, yellow or orange), sliced
2 Slices bread (for croutons)
1/4 Cup crumbled cheese *
2 Tablespoons olive oil
2 Tablespoons sherry vinegar
1 Tablespoon lemon juice
1 Teaspoon mustard
1 Clove garlic, minced
Salt and pepper to taste
Whisk together the dressing ingredients and add the vegetables. Cut the bread into chunks, spray with non-stick cooking spray or toss with a bit of olive oil and toast in the oven until golden brown. Add the croutons to the salad and let them sit for a few minutes to absorb the dressing before serving. Sprinkle with cheese.
* We've tried a number of different cheeses in this salad and our favorites are low-fat goat cheese, low-fat feta and ricotta salata.