Hot weather, summertime, tomatoes, and panzanella is just a natural. It’s worth looking for heirloom tomatoes to make this salad. There are so many different flavors–it’s not just “tomato”.
This post from Savory Simple brings up an issue that we should all be aware of: we are moving toward homogeneous taste as we give up the heirloom varieties. Check out Save the Flavors and Seeds of Change.
Heirloom Tomato Panzanella.
Black beauty eggplant fruits
You’ve probably noticed that I haven’t said much about one or two of the prominent summer vegetables–eggplant and summer squash. Well, here’s something that looks like it would be a good use of the ubiquitous eggplant that I’ve ignored except for baba ganoush and caponata. I no quarrel that eggplant nutritious, inexpensive, and the like.
I’ve already posted about another summer favorite of mine–bread salad or panzanella so I was pleased to see this recipe for a bread salad using grilled eggplant. This kind of salad is so easy to fix single-serving amounts that I wanted to pass this along as another way to make use of a summer vegetable. The image below was included with the recipe on the website Chow.com.