Lunch from the Garden. Tomato Basil Panzanella Salad

I'm going to miss these beauties in the middle of January.  These tomatoes are so sweet and succulent, plucked from the garden.  They're an instant, delicious lunch.  I had some leftover baguette, which could be toasted, then cut into chunks, but I was too lazy (or hungry) to toast them and my salad was still fabulous. Throw in a handful of fresh basil, some olives and a couple of chunks of goats cheese, toss with a red wine vinegar and voila! the perfect lunch.




Dressing;
1 tablespoon of red wine vinegar
1 clove of garlic, minced
1 teaspoon of Dijon mustard
Salt and pepper
4-6 tablespoons olive oil

For the Salad;
1/2 multi grain baguette diced, toasted (optional)
4-6 tomatoes, sliced in quarters
A handful of fresh basil
A scattering of black olives
4 oz goats cheese, crumbled
1 tablespoon of very finely diced red onion (optional)

Toast the baguette and chop into a dice. Very finely dice the red onion, if using.



To make the dressing mix together the mustard, vinegar, salt and pepper, add the olive oil one tablespoon at a time and whisk until thoroughly combined.

Place all the salad ingredients into a bowl and pour over the dressing. Toss together.  That's it!  Enjoy lunch.