Tomatoes from the garden

We planted several types of tomatoes this year including a french vanilla cherry tomato which ripens to a bright yellow and zebra's (thank you Erik for the tip), which are green striped and when ready to pick are slightly larger than a golf ball. Both of which are very sweet and nice addition to red tomatoes.

Last night, I made this delicious Tomato and bread salad with our freshly picked tomatoes and basil. Here is the recipe:

Panzanella

prep time: 10 minutes

6 Cups 3/4 in. hearty bread cubes

4 Tomatoes on the vine, each cut into 8 wedges (I used our red vine, zebra's and french vanilla)

1/4 Red onion sliced very thin

3 Tbsp. sliced fresh basil

1/4 Cup extra virgin olive oil

3 Tbsp. white wine vinegar

1/2 tsp. sea salt or to taste

Fresh ground pepper to taste

Preheat oven to 450 degrees. Place bread cubes on a baking sheet and cook for 5 to 10 minutes or until toasty and firm; let cool. Place in a large bowl with tomatoes, onions and basil. Stir together remaining ingredients and drizzle over salad; toss well to coat. If you find that the tomato/bread ratio isn't to your liking, add more tomatoes.

Makes 6 servings.