I should specify that this is a FOOD recipe, not a knitting one.

One of our favorite summer go-to meals is a tomato-and-bread-and-cheese-and basil salad – it’s kind of like Panera’s, except that we definitely make it with a savory dressing and not the sweet one that they serve; we also omit onions. Since my sister got all fancy and posted three recipes on her blog tonight, I might as well post one.

Kind-of-like-Panera’s Tomato-and-Bread Salad (serves 2 gluttonous adults as a main course or 6 as a side)


  • 2 large tomatoes
  • half of a regular sourdough loaf (a pre-sliced loaf makes this toddler-help friendly!)
  • 8-10 good-sized basil leaves
  • a ball of fresh mozzarella cheese
  • olive oil
  • red wine vinegar
  • lemon juice (bottled is fine)
  • salt and pepper to taste


  1. Slice bread into small cubes (or tear slices into small pieces). Toss them in a bowl. Pour some olive oil, red wine vinegar, and lemon juice over the bread to taste. I’m not big on exact measures in this recipe, but I add olive oil first and put more of it in than anything else, followed by red wine vinegar with whatever amount you can handle, and finish with a few squirts of lemon juice. Salt and pepper to taste.
  2. Slice tomatoes into chunks, discarding seeds/goop if you like. (I usually discard tomato seeds and goop in recipes, but I keep them here so they add to the liquid soaking the bread. Add tomatoes to the bread chunks and “dressing” and stir.
  3. Slice mozarella into chunks. Add to the bowl and stir.
  4. Tear up or chop the basil. Big pieces, little pieces – it doesn’t really matter. For what it’s worth, I do little pieces to spread the flavor around more. Add to the bowl and stir.
  5. Let sit for 15-20 minutes if you can (cover if you like). Serve. The bread should be mushy, but not soggy.

Ta-daaaaah! Kinda-like-Panera Tomato-and-Bread Salad, one of our summer staples this year.