Cloris has another super hot weather meal for us today, a twist on the traditional Panzanella. Trust me, this is as delicious as it sounds! Cloris tells me the recipe serves 6, but she doesn’t have to feed two growing (and growing and growing) teenage boys. If you have a couple of those in your house, the recipe only serves 4. -- AP
3 cups cubed sourdough bread
2 lg. ripe tomatoes cut in chunks
1 med. onion, chopped
2 cloves minced garlic
1/4 cup extra-virgin olive oil
2 T. red wine vinegar
1/2 tsp. salt
1 med. zucchini
1/2 seedless cucumber
1 cup mini-mozzarella balls
2 cups cut up cooked chicken
Preheat oven to 400 degrees. Line a jelly-roll pan with foil. Arrange bread in single layer. Toast 10 minutes or until evenly browned. (Toss once.)
Combine tomatoes, onion, garlic, oil, vinegar, and salt in bowl. Let stand at room temperature 45 minutes, tossing occasionally.
Quarter zucchini and cucumber lengthwise. Cut into 3/4” pieces. Add zucchini and cucumber to bowl. Add mozzarella and chicken. Let stand at least 15 minutes before serving.
Add bread just before serving, tossing to blend all ingredients.
Another winning dinner recipe from Cloris! Isn't she fabulous? Let's hear from you. Anyone who posts a comment this week is entered into the drawing for a free book from our Book Club Friday guest author. -- AP