Tomatoes, vinegar, pucker. I’m craving salty and fresh. And maybe a little smokey. But not your typical light-lunch salad, something with some girth.
I’m thinking summertime and fresh tomatoes, and that crusty bread from my new favorite find at the farmer’s market. I’m calling for summertime panzanella.
But not the typical panzanella, I’m creating a version of my summertime favorite sandwich, the BLT. A hipped-up version of the traditional BLT— with smokey thick pancetta, spicy arugula and a few sour notes from pickled capers. And of course I have to add in some crunchy cucumbers to satiate my husband’s salad desires.
- 4 medium tomatoes, chopped into ½ inch pieces
- 1 large cucumber, seeded and chopped into ½ inch pieces
- 3 cups arugula
- 2 T capers
- 2 cloves garlic
- 3 T olive oil
- 2 T champagne or red wine vinegar
- salt and pepper to taste