Panzanella

With my leftover organic tuscan loaf from Whole Foods and a bumper crop of cukes, what to make? Panzanella was calling to me, and here is the recipe of sorts:

July Panzanella

1 cucumber, chopped
2 stalks celery, chopped
1 red pepper, chopped
1/2 cup red onion, sliced fine
5 cups chunked day-old bread
olive oil, lemon juice
fresh herbs - parsley, basil, thyme, tarragon, dill
sea salt, pepper
parmesan cheese

Combine all these ingredients in a bowl. Make a little dressing out of olive oil and balsamic or lemon juice. Whisk it up and pour over the salad. Sprinkle with sea salt, grind over some black pepper and finely grate some parmigiano reggiano over, add the herbs and toss to mix. Let sit for an hour and dig in! This is also good with fresh garden tomatoes and some briny olives added in.

Add some brownies, a thermos of lemonade, a wedge of cheese and some peaches and cherries, and you have a perfect summer picnic.