Summer Panzanella

Panzanella is a Tuscan summer bread salad.

croutons:

4-5 cups tore up pieces of bread

2-3 tbsp extra virgin olive oil

salt and pepper

salad:

1-2 cucumbers cone #3

1 zucchini cone #2
½ red onion cone #2

4-5 cups chopped tomatoes ( I used large red slicers and baby yellow tomatoes)

2 peaches or yellow nectarines, pitted and roughly chopped

bunch of dinno  kale, sliced thin into ribbons- chiffinode (use as much kale as you like)

1/2 cup chopped Italian parsley

2 big sprigs of basil, leaves finely sliced (reserve some whole leaves for garnish if you like)

1/4 cup + 2 tbsp extra virgin olive oil

1/4 cup white balsamic vinegar

sea salt and pepper

Process Vegetables with the Saladmaster Machine.

Preheat  EOS (Saladmaster Electric Oil Core Skillet) on 350 degrees.

Place the tore up bread in skillet. Drizzle with the olive oil and season with salt and pepper. Toss to coat bread evenly in the oil.  Add fresh Garlic -Cook for 15 minutes, flipping croutons at the halfway point to promote even browning. Remove from Skillet and set aside.

Place the chopped veggies in a bowl. Drizzle the oil and white balsamic vinegar on top and season the mixture with salt and pepper. Toss to combine. Add the cooled croutons and toss once more.

Let this mixture sit for 10 minutes or so so that the bread can soak up the juiciness from all the veggies and fruit. Serve with  lots of basil.