Heirloom Tomato Panzanella

• 2 slices Bread
• 1 cup Heirloom Cherry Tomatoes, Cut In Half
• 1 Cucumber, Peeled, Seeded And Diced
• 1/4 Red Onion, Sliced
• 1 Bell Pepper (red, Yellow Or Orange), Cored, Seeds Removed, Then Sliced
• 1/4 cups Crumbled Cheese (low Fat Goat, Feta Or Ricotta Salata Work Well)
• 2 Tablespoons Olive Oil Plus A Little Extra For Drizzling On The Bread Before Baking It
• 2 Tablespoons Sherry Vinegar
• 1 Tablespoon Lemon Juice
• 1 teaspoon Mustard
• 1 clove Garlic, Minced
• Salt And Pepper, to taste

1. We find that this salad really highlights the freshness of its ingre- dients. We especially love it in summer but anytime we find great tomatoes is the right time for panzanella!
2. Cut the bread into bite-sized chunks, spray with non-stick cooking spray or toss with a bit of olive oil and toast in the oven at 400 degrees F until golden brown. Then remove from the oven and set aside.
3. Whisk together the 2 Tablespoons of olive oil, vinegar, lemon juice, mustard and minced garlic and season to taste with salt and pepper.
4. Put the prepared vegetables into a large serving bowl. Toss the vegetables in the dressing and then add the warm croutons. Let it sit for a few minutes for the bread to absorb the dressing and then sprinkle with cheese before serving.

bread, heirloom, cucumber, ubc red onion, bell pepper, ubc, olive oil, sherry vinegar, lemon juice, mustard, clove garlic, salt

Taken from tastykitchen.com/recipes/salads/heirloom-tomato-panzanella/ (may not work)