Garden Fresh Panzanella Salad

Tired of the same old options for meatless Monday?? This salad recipe is a winner for a quick alternative that will surely please everyone at the table. Many ingredients I was even able to pick right from my summer garden too!

Here's what you'll need:

~6 cups crusty bread

2 large tomatoes chopped

3/4 cup cucumber sliced

1/2 cup sliced or chopped red onion

1/2 cup olive oil

2 Tbs red-wine vinegar

10 or so fresh basil leaves shredded

Salt and pepper

Serves 4-6

This salad can be prepped the night before serving.

If you don't have crusty bread in the pantry, cut fresh bread into bit-sized pieces and toast for about 15 minutes at 200 degrees on a baking sheet. Chop, slice, or shred the tomatoes, cucumber, red onion, and basil.

Combine veggies and herbs with the bread. Mix together the olive oil and red-wine vinegar and dress the salad a few hours before serving so the bread soaks up the dressing. Toss and add salt and pepper to taste. You can add fresh mozzarella, but I kept it on the side in case anyone had any dietary restrictions. Quick, easy, and delicious summer salad that is a healthy alternative for meatless Monday!

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