By Request Panzanella Salad

When Bob and I lived in Ma., I would drive past The Tihonet Village Market on my drive to and from work.
This market is a year-round, village store with an emphasis on locally grown and produced products.
From time to time they offered cooking classes at the market, featuring local products and local chefs. At one of these classes I learned to make Panzanella Salad. Panzanella is a perfect summer dinner, last night my daughter requested the recipe so here it is.
If you are ever in the area I recommend you check out the market.Here are a couple of their event dates, I found on the web.
Summer Open House at TVM,

Saturday, July 16, 2011 10 a.m. – 4 p.m.

Stop by the Tihonet Village Market on Saturday, July 16 from 10 a.m. - 4 p.m. to sample some of the most delicious Farm Fresh produce available. Members of Southeastern Massachusetts Agricultural Partnership (SEMAP) will be on hand to discuss how important it is to Buy Local, Buy Fresh produce. Enjoy samples of our great specialty food products, cheeses, our fresh baked breads, desserts and much more!



"Bog Jog" 5K,

September 17

Co-sponsored by Southeastern Massachusetts Agricultural Partnership (SEMAP) and the A.D. Makepeace Company. Proceeds to benefit the SEMAP’s Buy Local Campaign. Details to follow.





Panzanella



1 loaf of dense bread~ day old is best
olive oil


garlic salt


herbs de Provence


sea salt


pepper
3or 4lg tomatoes tomatoes , or two boxes grape size~ heirloom of different colors
1lb green beans , blanched or a cuke
1/3 cup fresh basil, cut into chiffoniers


3 TBS fresh parsley, chopped


1/2 red onion, sliced paper thin


2 cloves garlic, pressed


white balsamic vinegar
capers










Preheat oven to 350 degrees.


Cut dense bread into big croutons, about 1 1/2 inch square. Put on a rimmed baking sheet, single layer and drizzle with olive oil. Sprinkle with garlic salt and herbs de Provence and toss. Bake for 20-30 minutes until dry, hard and slightly golden. Remove from oven and cool. Cut tomatoes into large bowl.

Cut fresh basil and parsley and capers and add to bowl. Cut cukes and onion and add to bowl, blanch and add green beans if using. Add garlic. Toss. Salt and pepper and toss.