Rooftop garden ~ Panzanella!

My rooftop garden is yet to produce a zucchini, but the tomatoes are doing very well! I've already had several, and I found three more juicy ones ready to eat when I watered on Monday morning. And there was a sad, neglected, stale baguette that didn't get eaten this weekend. So I made this yummy salad for dinner last night, and it was delicious!

Bread, cut into 1 inch cubes (stale or fresh, I used about half a baguette)
3 tomatoes, cut into large dice
Roasted red peppers (to taste)
Kalamata olives (to taste)
1/4 cup red wine vinegar
1/4 cup olive oil
one clove of garlic, minced
Sea salt and pepper to taste
Optional: fresh basil, chopped, and/or sliced cucumber

Heat oven to 350 degrees. Brush the bread cubes with olive oil, then toast in the oven for 5-10 minutes, until golden. Combine olive oil, vinegar and garlic in a bowl, and whisk (or put it all in a container with a lid and shake :P). Allow bread cubes to cool a little, then put them into a bowl and pour the dressing over them. Add diced tomatoes, roasted red pepper slices, olives, and other optional ingredients if using, and toss. Let the salad sit and marinate in the dressing for 30 minutes, tossing several times to distribute the dressing evenly. Add sea salt and black pepper to taste. Yum!

We had this for dinner with an assortment of tapas and it was the perfect recipe to use my homegrown tomatoes in - tastes like summer!