Summer Tomato Panzanella
by Chef Tony Miller

Serves 8

Yellow Teardrop tomatoes, halved 1 pint
Red Roma tomatoes, cut into chunks 1 pint
English cucumber, thin bias sliced 1 each
Julienne red onion, thin sliced 1 small
Kalamata olives 1 c
Feta cheese ½ c
Croutons 2 c
Basil thinly sliced 12 leaves
Olive oil 1 c
Red wine vinegar ½ c
salt and pepper to taste

Directions: Combine all ingredients except the olive oil, vinegar, salt and pepper in a large mixing bowl. In a small bowl combine olive oil and red wine vinegar and whisk to mix. Pour over salad and toss until dressing is well mixed in. Season to taste.

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