Strawberry and tomato panzanella.

A simple salad with more pizazz (read that right, not pizzas) than a street corner sign twirler. And those guys got pizazz! The main ingredients are super red strawberries and sweet baby tomatoes (I had a variety newly ripe from the garden). My husband made a joke saying, ‘Ooh we’re having fruit salad for lunch! Huhu, get it, because tomato is a fruit too?’ He should be a stand up, right?

Serves 2

Ingredients

3 c. any type of small tomatoes, halved

2 c. Strawberries, chopped

1 echalion “banana” shallot, sliced thin

Handful parsley, minced

3 Tbsp good olive oil

1 Tbsp sherry vinegar

Sea salt and fresh cracked pepper

1 thick slice sourdough, toasted lightly then torn into small pieces

1 ball buffalo mozzarella, sliced

More olive oil and minced parsley for serving

1/ In a large bowl, tossed together the first 6 ingredients till well combined. Set aside to let flavors meld for 10 minutes.

2/ Toss in the torn bread and let soak for a minute or so then divide amongst 2 bowls and top with mozzarella, a drizzle of olive oil and scattering of parsley. Serve immediately.

*If making ahead, withhold the torn bread and mozzarella till just before serving.