Panzanella Salad

I first had panzanella salad on a trip to Italy.  It is a great summertime dish when tomatoes are at their best.  I usually make it with different colored cherry tomatoes or you can use good heirlooms or a mixture of both.  I like to grill the bread.  You can either cut the bread up into croutons and toss with the salad or place a slice of bread on the plate and layer the salad on top of it.  Either way be sure to give it some time for the bread to absorb the dressing.

Panzanella Salad
Ingredients:
2 pints cherry tomatoes or 3 heirloom tomatoes or a mixture of both
1 cucumber or 2-3 persian cucumber or 1/2 English hothouse cucumber
1 avocado
4 thick slices of rustic bread
2 garlic cloves
2 Tbs olive oil
sea salt

Directions:
1.  Mix the garlic with the olive oil.  Let it sit for 30 minutes to infuse the oil.
2.  Brush both sides of the bread with the oil.  Sprinkle with salt.
3.  Light a grill or preheat a grill pan. Grill on medium for 2-3 minutes each side or on a preheated grill pan on the stove on medium high.
3.  Cut the cherry tomatoes in halves or quarters and heirloom tomatoes into wedges.
4.  Cut the cucumber into quarters lengthwise, seed and cut into chunks.
5.  Cut the avocado into chunks.
6.  Place the tomatoes, cucumber, and avocado into the bowl.  Add the dressing and let sit for about 30 minutes before serving.
7.  Place a slice of grilled bread on a plate and arrange some salad on top or cut the bread into croutons and add to the salad, tossing to coat the bread with dressing.  Drizzle with a little balsamic glace if desired.  Serves 4.

Dressing
Ingredients:
4 Tbs olive oil
8 Tbs sherry vinegar
sea salt

Directions:
1.  Whisk olive oil and vinegar together.  Season with salt to taste.