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Sunday, March 3, 2013

a lemony tomato & mint panzanella salad





Lemony Tomato and Mint Panzanella Salad

16 oz. diced fresh tomatoes
1 cup crostini or croutons
1/2 cup pitted and chopped black olives, kalamata, or other.
1/2 cup crumbled pecorino romano
2 lemons zested and juiced
1/2 cup fresh chopped mint
1/2 cup fresh chopped basil
2 oz. red wine vinegar
2 oz. extra virgin olive oil
salt and pepper to taste

Toss and serve immediately