Panzanella, New Color Scheme, Suspended in Time

1. If the temperature stays above 86°F. tomatoes won't ripen on the vine. Now that the temperatures have cooled, we're getting ripe tomatoes again- all at once! We like this bread and tomato salad, especially the crusty bread that soaks up the oil and vinegar.
2. Summer has taken on its golden hue. The greens are fading as nature becomes heavy laden with seed.
3. Steve, Tess and I stay on the porch long into the evening. We sit in a pool of lamplight, darkness enclosing the world beyond the screen. It's so peaceful with the soothing breeze, soft cricket song and the easy companionship of family.

Panzanella

2 large tomatoes, cut into bite-sized pieces

1 small cucumber, peeled and thinly sliced

1 small red onion, thinly sliced

1 cup fresh basil, torn into pieces

1/2 cup extra virgin olive oil

3 tablespoons red wine vinegar

salt and pepper to taste

6 (or so) slices of rustic white country bread 9bland or unsalted)

In a bowl, combine the tomatoes, cucumber, onion and torn basil. Drizzle with olive oil and vinegar and season with salt and pepper. Toss wellto coat evenly.

Cut r tear the bread into bite-sized pieces. Place half the bread in a wide, shallow bowl. Spoon on half the vegetables. layer the remaining bread on top and then the reamining vegetables. Cover and refrigerate for 1 hour.

Toss the salad, then taste to adjust seasonings. If the bread is dry, add a little more oil and vinegar. garnish with a few additional basil leaves. Serve immediately. * This is best when no more than a couple of hours old.