Favorite Farmers Market Recipes

Summer Farmers Market Panzanella Salad

A refreshing salad using ripe tomatoes, cucumbers, and crusty bread—perfect for showcasing summer’s bounty!

Ingredients:

• 3 cups crusty bread, cut into 1-inch cubes (day-old works best)
• 2 cups ripe tomatoes, chopped
• 1 large cucumber, chopped
• 1/2 small red onion, thinly sliced
• 1/2 cup fresh basil leaves, torn
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• Salt and pepper, to taste

Instructions:

1. Spread the bread cubes on a baking sheet and toast in a 350°F oven for about 10 minutes, until crisp but not hard. Let cool.
2. In a large bowl, combine tomatoes, cucumber, red onion, and basil.
3. Add the toasted bread and toss gently.
4. In a small bowl, whisk together olive oil, vinegar, salt, and pepper. Pour over the salad and toss until everything is well coated.
5. Let sit for 15–30 minutes for the bread to absorb the juices. Toss again and serve at room temperature.

Tips: Try adding market-fresh sweet peppers, mozzarella, or grilled corn!

Share Your Recipe!

Have a favorite way to use farmers market produce? Email us at [email protected] and we might feature it here!