Tangy summer heirloom panzanella
Bread:
1 loaf of day old rustic Italian type bread
6 cloves of roasted garlic
1/2 t sea salt
3 T olive oil, plus more for brushing
Dressing:
1/3 C balsamic vinegar
1/2 t Spanish smoked paprika
1/2 C extra virgin olive oil
Salad:
4 green onions, chopped
1 lb of heirloom tomatoes, cut into large pieces
2 cucumbers, sliced
1/3 C black olives, pitted
6 basil leaves, torn into pieces
Trim the ends from the loaf of bread and cut into 1 inch slices
Mash the garlic and sea salt into a paste and blend with 3 T of olive oil
Brush one side of the bread slices with the garlic mixture
Grill the bread, dry side down for a few minutes on a grill or grill pan
Turn the bread over and repeat on the other side
Tear into pieces and set aside
Toss the salad ingredients together in a large bowl
Mix together the dressing ingredients and toss with the salad
Add the basil and toss again
Add the bread last, tossing one more time