How was your weekend? Mine was pretty low-key and I'm definitely starting to feel like summer is slipping away from me. How is it already almost the end of July?! I think that I (and maybe we) need to embrace what's left of summer full force. I'm talking bike rides, beaches, picnics, water parks, patios...the works! And of course, we should stuff our faces with peaches (try this pie or this smoothie), tomatoes (this salad!!), corn (this pasta or this salad), and anything else we can find at our local market.
On our trip to California, we stayed with some family friends. To express my gratitude to them for graciously opening their home to us, I decided to make dinner for everyone one night. We had this caprese panzanella salad, and it was a huge hit. It combines my two loves into one salad - bread and caprese. And the fact that the tomatoes are roasted means that you could probably enjoy this salad in the winter as well. But I highly recommend making it right now (maybe even leaving the tomatoes un-roasted) and picking some basil from your garden to make it (or scooping some up at the farmers market). Something about basil in the summertime makes my heart fill with joy.
See the recipe for Caprese Panzanella Salad over at How Sweet It Is. She is a genius.