Alright, so I know we've been posting a lot of recipes with tomatoes and basil lately, but they are both such summer staples, and.. well, to be honest... I'm addicted. And when I say that, I'm not joking. I know it's probably not the most well-rounded diet, but I've pretty much exclusively eaten this salad and oatmeal for the last two weeks (well, until today, when I made the pizza that I'm about to post next!). It is just SO good. I've got the farmer's markets and their produce on a nice rotation so that I've always got fresh heirloom tomatoes (the little cherry heirlooms are awesome!) and a baguette on hand... I've got basil growing like crazy in the garden and a ton of goat cheese that I bought at Costco to work through before it goes bad, and since this salad is the only thing that sounds good these days and it is so simple and easy to make... it's just too perfect to not to eat every day twice a day. Call me crazy.. I probably am.

fresh panzanella

1 large heirloom tomato or a full handful of heirloom cherry tomatoes
5-6 fresh basil leaves
1 tablespoon high quality olive oil (it adds more flavor!)
1- 1 1/2 teaspoons crumbled goat cheese
sea salt for dusting
3 3/4" slices of baguette, diced into cubes

Alright.. this is so simple I don't even know if it's worth saying! Slice your tomatoes and basil leaves as you see fit, drizzle with olive oil, toss the goat cheese over it, and sprinkle with sea salt. Broil the diced baguette on a cookie sheet for about 3 minutes, or until the tips of the cubes turn golden brown. Toss into the salad and serve! That's all there is! But it is SO good!! The creamy goat cheese and toasted bread is a fun twist to a normal caprese salad! And it's easier to eat than bruschetta because you can just use your fork:)

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