My favorite part about summer in New York City is discovering new ingredients at farmers’ markets. Working them into recipes is a challenge I never get tired of. I’m obsessed with heirloom tomatoes at the moment–literally consuming them by the carton-full. These beauties range in shape, size, color and have a sweet, delicate flavor. Pair them with strawberries, balsamic vinegar, and basil for a fresh, light salad you can’t stop eating.
Easy Strawberry and Tomato Panzanella Salad
- 2 cups sungold cherry tomatoes, halved
- 2 cups strawberries, quartered
- 2 thick slices ciabatta bread, cubed
- ¼ cup ricotta salata
- 3 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 2 Tbsp fresh basil, roughly chopped
- sea salt, to taste
Preheat your oven to 325º F. Spread your ciabatta on a sheet pan and toast in the oven for 30 minutes (I recommend doing this step ahead of time).
Remove your bread from the oven.
In a bowl mix together your olive oil and balsamic vinegar, adding the bread.
Toss and let it soak while you assemble the rest of your salad.
In a separate bowl combine your tomatoes and strawberries.
Season with a pinch of sea salt.
Add the ricotta salata and fresh basil.
Finally, add in the balsamic soaked chunks of ciabatta.
Serve and enjoy.