Tomato and Rye Panzanella

Panzanellas are flavorful, easy to make and adaptable to any season.  With the abundance of fresh tomatoes at the Market, along with the fresh herbs, breads and cheeses, this is a great fall panzanella. Kick it up a notch and choose from a flavorful selection of mushrooms from River Valley Ranch. Ingredients:

  • 1/4  pound  rye bread, cut into 1/2-inch cubes
  • 1/4  cup  plus 2 tablespoons olive oil
  • tablespoon  red wine vinegar
  • kosher salt and black pepper
  • 1/2  pound  tomatoes, cut up
  • 1/2  cup  torn fresh basil leaves
  • 1/2  cup  Havarti, cut up

Directions:

1.Heat oven to 350° F. On a rimmed baking sheet, toss the bread with 2 tablespoons of the oil and toast, tossing once, until crisp, 10 to 12 minutes; let cool.

2.In a large bowl, whisk together the remaining ¼ cup oil, the vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the tomatoes, bread, basil, and Havarti and toss to combine.

By Charlyne Mattox , Real Simple August, 2012