summer panzanella

Ingredients:

• artichoke hearts (1 can, quartered)
• black olives (1 can)
• tomatoes (several large ones, cut into large chunks)
• red onion (1/4 of an onion, chopped)
• mozzarella cheese (8 oz cubed)
• crusty bread (1/2 large loaf, chopped)
• basil (10 or so leaved, cut into ribbons)

Dressing:

• dijon mustard (2 T)
• balsamic vinegar (2 T)
• olive oil (3 T)
• salt and pepper

Get out a large bowl. Measure out and whisk up the dressing, adding salt and pepper to taste- a few pinches of coarse salt and 3 twists of the pepper grinder should do the trick. Chop up all of the other ingredients and add everything but the bread (and a few spare bits of basil) to the bowl with the dressing, mix it together and pop it in the fridge. Let it marinate for a bit while you clean up (or for hours, what ever you have time for). When you are ready to eat, add in the bread, mix it all together and serve it up! Top each dish with a sprinkle of basil and an extra dash of salt and grind of fresh black pepper.

Time: 20 minutes
Serves: 4 light meals
Season: Summer