Such a late post time for me! I don’t know how the morning got away from me. To be honest, I don’t know how Sunday night got away from me. Keeping with the trend of last week, the weekend flew by.
Hopefully things will be a bit slower this week before things really get crazy with summer travel plans. The next few months are going to be very busy. Up on the calendar this week: another Kansas visit. I am crossing my fingers that by the end of the week things will cool down a bit. They were forecasting 115 degree temperatures. Yuck!
In order to cool off my body, and trick my mind that it is not miserably hot and humid out I am sticking with some no cook dishes.
Last night for dinner we had a Panzanella salad. Have you ever heard of this? It is a Tuscan bread salad that is great for using up older bread. It also adds some spice from the typical leaf salads of the summer.
Earlier in the week I had made some croutons from some aging bread in the cabinet. They were a reliable topping for my daily salad lunches. However, after a week I was getting sick of those salads. We needed a vegetable for dinner though so I started thinking what else could I make with the variety of produce in the fridge. More importantly, what could I make with without turning on the oven?
1 cucumber, peeled, sliced and cut into quarters
1 pint of cherry tomatoes cut in halves
1 cup homemade croutons
A handful of fresh basil, chopped
1 Tbsp Garlic Gold olive oil (any olive oil would work)
Salt and pepper to taste
Toss together and enjoy!