Recipe type: side dish, salad

Prep time: 30 min

Total time: 90 min

Serves: 6-8

Our recipe this week is an adaptation to a panzanella, a traditional Italian bread and tomato salad. You can add more veggies to your salad to make it even more hearty; colored peppers or cucumbers would also taste great!

Tomatoes are another miracle food.Eating tomatoes has been linked to improved skin health and a lower risk of heart disease and cancer. Lycopenesare the antioxidant that is the fighter in tomatoes. It is most abundantly found in the skin, so be sure to eat the outside too!

Recipe adapted from  foodandwine.com

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ingredients

1 garlic clove, smashed

3-4 tomatoes, cut into 2 cm pieces

½ small onion, thinly sliced

¼ cup red wine vinegar

¾ cup extra virgin olive oil, plus more for bread

freshly ground pepper and salt, to taste

1 loaf crusty bread

1-2 bunches lettuce leaves, chopped

5 ounces ricotta cheese crumbles (about 1 cup), optional

instructions

On a cutting board, using the flat side of a chef’s knife, mash the garlic clove into a paste, add a pinch of salt and transfer to a large bowl. Add the chopped tomatoes, onion slices, vinegar and ¾ cup of olive oil. Season with salt and pepper. Let the mixture stand at room temperature, stirring occasionally for 1-2 hours.

While the tomatoes are marinating, cut the crusty bread into 2 cm slices. Brush the bread with olive oil and grill over high heat until toasted, 1 minute per side. If you don’t have a grill, toast the bread in a skillet over medium heat, moving around and flipping frequently for about 10 minutes. Allow the bread slices to cool, then cut into 2 cm cubes.

Add the bread and lettuce leaves to the tomato mixture along with ricotta crumbles, if using. Toss well to combine and serve immediately. Yum!

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