Back in the saddle!!!!
Did the Cowboys defeat the Giants? 
Did we successfully complete our first week of homeschool? !!!!! You know what, double !!!!! We started off without a hitch and ended on a high note 
!!!! We worked hard to yield this result so you’ll have to excuse me while I do the happy dance. Yahassss!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Ok, I digress. Pardon my enthusiasm and excessive use of emoticons, but I found this plugin I know another plugin right?
I promise I won’t go insane and write an entire post with emojis, but I’ll get pretty darn close to it. I once wrote an entire text to my husband using emoticons 
… don’t ask.
Fall is here Fam!
I felt her presence last night while out walking Dallas. Her touch was breezy with a chilly, but welcoming embrace. Our future will soon be filled with leaves changing colors, clearness in the sky, and crisp air that will fill our lungs, Fall you just lift my spirits.
With that said, Panzanella salad you’re up.
With cool temperatures in the neighborhood, I can use a little oven warmth to bake a pan of crusty, golden croutons. This summer classic is perfect for recycling day-old bread.
Made with ripe tomatoes from a bountiful summer, drizzled with mouth-watering vinaigrette.
This Panzanella salad is my favorite summer salad. Do me a flavor favor toast up some bread. In a large bowl combine minced garlic, sliced tomatoes, red onions, parmesan cheese, capers, and fresh basil. Gently toss; stir in the bread; drizzle with vinaigrette dressing then toss well and season with salt and pepper to taste.
Eat outdoors.
Mangia!!
How To Prepare Late Summer Panzanella Salad
- 4 cups of cubed French bread
- 2½ cups of sliced tomatoes
- ⅓ cup of red onions
- ¼ cup sliced parmesan cheese
- 8 basil leaves sliced
- 2 garlic cloves minced
- 1 tablespoon capers
- 3 tablespoons red vinegar wine
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- Preheat oven to 350 degrees.
- Place cubed french bread on baking sheet drizzle with olive oil, lightly toss to coat.
- Bake for 15-20 minutes until crispy and golden brown.
- In a large bowl add minced garlic cloves, tomatoes, onions, cheese, capers, and basil. Gently toss.
- Before plating gently stir in bread, drizzle with vinaigrette, add salt/pepper to taste then toss serve immediately.
- Mangia!
In a small bowl, whisk together red vinegar wine, olive oil, and salt and pepper to taste.
12 Comments
mira
Gorgeous salad Tonya! Pinning to try it!
Tonya
Thanks Mira! That means a lot coming from the salad queen! 🙂
Zainab
Double check for an awesome salad!!
Tonya
Thanks Zainab!
Julie @ Julie's Eats & Treats
Uh say what?! There is an emoticon plug in? Fill me in lady! Love this late summer salad!
Tonya
Here’s the link my friend https://wordpress.org/plugins/tags/emoji Thanks for stopping by Julie!
Jessica @ Jessica in the Kitchen
Every time I see a Panzanella salad I say WHY haven’t I tried this yet?! This late summer panzanella salad is looks so good and sounds so delicious!
Tonya
You know what they say, “Better late than never”. 🙂 Thanks Jessica!
Celeste @TheWholeServing
Oh how wonderful this salad looks, I’m sure it taste just as good.
Tonya
It was amazing! Thanks Celeste!
Aida@TheCraftingFoodie
That is one gorgeous salad, Tonya! And I believe in celebrating all the victories we have in life (that does include successfully completing anything with your family – especially home schooling!). Autumn is finally hitting us here in Boston, and I have to say that I sort a can’t wait!
Tonya
Thanks my friend! Off to Autumn we go with new beginnings and small victories! 🙂