This recipe comes to you straight from the little farm I head up on an island off the Sunshine Coast of BC. This season threw more tomatoes, cucumbers, and kale our way than we knew what to do with and this salad was the result. For the full story and original recipe, head over here: http://www.barnabasfarmworks.com/blog-1/2015/8/26/control-alt-delete <br /> <br />And here's what we have to say about it: <br />Let’s be honest. We’ll take any excuse to eat sourdough. So panzanella, or bread salad, wasn’t a hard sell. But rather than the bread-heavy ratio that is typical, we opted for a more veggie-centric focus. Think of this as the Italian mashup between Greek and kale salad, but with the crouton-to-salad ratio that we all secretly desire. This is meant to highlight the veggies our garden is currently hurling our way, but if your garden (or CSA or farmer’s market) has other ideas, use what you have. The dressing is pretty punchy- just the way we like it, but feel free to taste and adjust to suit your preference. If you're not concerned about the salad being vegan, toss a sprinkling of grated Parmesan on top to finish it.

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