Many homeowners make room for tomatoes, but what about Swiss chard? Or fennel and kale? There’s not time like the present to start growing your own vegetables so you can make healthy dinners at home. And there’s nothing quite like stepping outside your back door to gather vegetables and herbs for your evening meal. Your kids will probably want to help—vegetable gardens are popping up in school yards all over the country, and Texas schools are no exception. Here’s a simple but tasty tomato salad recipe to get you started:
Panzanella (Italian Bread Salad)
8-9 large homegrown tomatoes, coarsely chopped
Handful of salad tomatoes, halved
1 cup sweet basil leaves, cut in thin strips
3 cloves garlic, peeled and minced
8 1-inch thick slices of day old baguette, cut into cubes
1 cup cucumber, peeled and cubed
1/2 small red onion, thinly sliced
3/4 cup extra virgin olive oil
1/2 cup red wine vinegar
Salt and pepper to taste
1/4 cup freshly grated parmesano reggiano cheese
Lightly salt tomatoes and onion slices, place in a bowl and set aside for 10 minutes. In another bowl, stir garlic into 1/4 cup olive oil, add bread cubes and toss until bread is well coated. Place bread on baking sheet and bake in a 375 degree over until toasty and brown, but not blackened, about 10 minutes. Place bread on a towel to absorb excess oil. Combine and lightly toss tomato and onion mixture with basil, cucumber, vinegar and the remaining olive oil. Add salt and pepper to taste, then toss with toasted bread cubes. Top with grated cheese and serve immediately.
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