With tomato season coming to an end, I’ve been trying to get the most out of all the tomatoes and basil I can get while they’re still fresh. I made this panzanella with some tomatoes I bought at the greenmarket and two big bunches of basil I bought there as well to make a walnut-basil pesto. Pesto recipe to come!
1/2 loaf whole grain bread
1 bunch cherry tomatoes
2-3 large tomatoes
1/2 cup pesto
1/4 cup olive oil
1/4 cup Parmigiano Reggiano
1/4 cup balmasic vinegar
Salt and pepper, to taste
1. Cut loaf bread into 1 inch cubes. Toss with pesto, olive oil, cheese, salt and pepper until fully coated
2. Toast croutons in 400 degree oven 15 minutes until bread is crispy on the outside but still soft on the inside.
3. Cut small tomatoes in half and large tomatoes to about the size of the croutons.
4. Toss with balsamic vinegar, season to taste.