Summer days filled with warm sunshine and a sprinkling of rain makes for ideal gardening conditions. If you have never grown your own vegetables, fruits or herbs there really isn’t anything like it! Knowing you are nourishing your family with foods grown with your own two hands is so rewarding… not to mention delicious!
Three years ago, my boyfriend and I decided we were up for the challenge of growing our own food. We built a large raised garden bed and planted everything from cucumbers and onions, to peppers and four different types of tomatoes. Needless to say our little garden thrived and we quickly became hooked on the fresh flavour of the foods grown close to home!
With an abundance of colourful tomatoes at our fingertips, I quickly discovered many simple and quick ways to serve up these juicy, garden-fresh foods! One of my favourites of course is an easy and oh-so-flavourful Caprese Panzanella! This recipe is great for one or can be multiplied to make a large platter for entertaining.
And with my LG’s Glide and Serve Pantry Drawer I can assemble this dish and place the entire platter in my refrigerator until I am ready to serve! Another reason LG was an obvious choice. Did you catch my mini kitchen makeover?
The flavour combinations of this classic caprese panzanella will blow you away! From the garden fresh tomatoes to the tangy drizzle of balsamic vinegar, this dish is THE way to serve tomatoes!
Yield: 2 servings
2 thick slices of sourdough bread, cut into 1 inch cubes
2 tbsp olive oil, divided
2 tbsp balsamic vinegar, divided
3 tomatoes (orange, yellow, red)
6 slices of fresh buffalo mozzarella (1/4 inch thick)
6 leaves fresh basil
Salt and pepper to taste
1. Preheat oven to 400F.
2. In a large bowl toss sourdough bread cubes with 1 tbsp olive oil and 1 tbsp balsamic vinegar. Spread bread cubes out on a baking tray lined with parchment. Bake for 15 minutes, or until cubes become golden brown and crispy. Remove from oven and set aside to cool.
3. Meanwhile, prepare tomatoes and mozzarella by slicing into 1/4 inch slices.
4. Drizzle plates with remaining oil and vinegar, and layer tomatoes and mozzarella across. Place cooled sourdough croutons on plate and garnish with fresh basil. Sprinkle with salt and pepper, serve.
What is your favourite dish for summer?