Making Veggies Yummy: Panzanella

Today was interesting. I almost was late to history class because I got up literally 8 minutes before I had to leave for class. I had an *insert sarcasm here* "oh so delicious" breakfast. Class seemed to take forevvveeerrrrr. Since it was around lunch time, I popped over to the union to pick up a half gallon of milk and a wrap. Then I retreated to my room and did a little bit of work before I had to go to the sustainability speaker. I was there 45 minutes early, so I had time to read my event planning chapter and read a bit of my book for history. Overall, time well spent. I have to say, the speaker was awesome! He ignited more passion for innovation and sustainability and he got me thinking about possibilities. I really do want to make my dreams come true!

Alas, the recipe I have for you today really brings a lot of veggies to the table. I downsized the recipe to suit my needs and tastes, but you could totally follow the recipe as is, because it seems like a fab recipe (besides the raw onions for me... not a raw onions fan!).

Panzanella (adapted from Eclectic recipes)

Ingredients:

• 2 tomatoes, diced
• 1 cucumber, peeled and diced
• Day old bread, diced or you could use ripped Pita bread like I did
• dried basil, to taste
• dried onion, to taste
• 4 Tbsp. Olive Oil, or more if you'd like
• 3 tsp. Balsamic Vinegar
• salt and pepper, to taste

Instructions:

1. Put the tomatoes, cucumber, olive oil, and balsamic vinegar in a bowl.
2. Toss like a salad and then add the basil, onion, salt, and pepper. (I also added a few pinches of garlic salt.)
3. Enjoy!

Really easy and really fast yet super tasty! I hope you all get a chance to try and if you are serving a few people, definitely go with the bigger recipe! Delicious and nutritious! As always...

**NOTE: To make this gluten free, use day old gluten free bread instead.**

Bon appétit!