Today, we’re going to a garden party with Susan at Savoring Time in the Kitchen!
I love this party because, as you know, I love gardens and gardening and eating outside and everything about a garden and a party! I’m so glad you came by. Everyone who visits here is a welcome guest and I am grateful for every one of you!
Here are some pics around my place this year:
We’ve had lots of visitors.
She who loves a garden is truly blessed.
Thanks for coming by my garden. You are welcome any time!
Christi
Today’s Lagniappe: Panzanella Salad
Bread in salad? Yum! I’ve posted this before, but, I’m posting it again for this party because it is a great way to enjoy some of your garden’s bounty!
* 6 cups day old Italian bread, torn into bite-size pieces
* 1/3 cup olive oil
* salt and pepper to taste
* 3 cloves garlic, minced
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* 4 medium ripe tomatoes, cut into wedges
* 3/4 cup sliced red onion
* 10 basil leaves, shredded
* 1/2 cup pitted and halved green olives
* 1 cup fresh mozzarella, cut into bite-size pieces
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
3. While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.
Leave a Reply