With the produce coming in fast and furious, consider making a bread salad. You will need half of a baguette, and if you can find a reduced price day old one, so much the better. cut in 1/2 inch cubes and toast with a bit of olive oil in a 425 degree oven for 5 - 10 minutes.
6-8 tomatoes, from the garden (or someone's garden) if possible, cut into one inch chunks.
4 oz. baby spinach, sliced
1/2 red onion, sliced really THIN!
8 oz. fresh mozzarella, cut into 1/4 inch cubes
1/4 cup chopped basil, fresh, of course.
1/4 cup Parmesan cheese
Mix tomatoes thru basil in a large bowl. Save all tomato juice from chopping. Dress with 2 T. balsamic vinegar (I use white) and 3-4 T. olive oil. Toss in bread cubes and toss well to miss ingredients. Salad can sit a few minutes for bread to absorb juices. Just before serving, sprinkle with 1/4 cup Parmesan.
Serves 4-6.
Although it seems counter-intuitive, the salad can be eaten with sliced bread. Serve a soup or a hearty dessert.
Enjoy! I like to eat the soggy salad the next day.
