Fresh Tomato Salad (with Panzanella adaptation below)
1.5 - 2 lbs tomatoes, seeded and diced (I'll often mix red and yellow tomatoes)
1/2 sweet onion, minced
2 tsp garlic, minced
1/2 cup extra virgin olive oil
2 Tbsp fresh lemon juice
2 Tbsp fresh basil leaves, chopped
1 Tbsp fresh tarragon leaves, chopped
1 tsp Kosher salt
black pepper to taste
2 cups arugula
In a large bowl, mix together tomato, onion and garlic. Pour olive oil and lemon juice over top and toss to fully coat. Add in chopped basil and tarragon, and season with salt and pepper, tossing to evenly blend all ingredients. Taste and adjust seasoning as needed. Toss with arugula and serve.
1/4 cup butter (use Earth Balance margarine or coconut oil for dairy free)
1 Tbsp garlic, minced
6 cups cubed French Bread
Kosher salt & pepper, to taste (I've also added some herbs de provence, as well)
6 Tbsp grated Parmesan (can substitute vegan parmesan for dairy free)
Preheat oven to 375 degrees.
Melt butter in a skillet over medium high heat. Add garlic and cook for 1 minute. Add breadcrumbs and toss to evenly coat. Season with salt and pepper and pour bread out onto a baking sheet. Sprinkle with the grated Parmesan, tossing to coat, and bake for 8 or 9 minutes, stirring occasionally to prevent burning. Allow to cool before tossing with the rest of the salad.