Panzanella Salad

I love to make this fresh salad in the middle of summer, when the tomatoes are at their sweetest stage of ripeness. It is hearty enough for a meal on its own, especially if you add ham like I did. Try it and let me know what you think!

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Panzanella Salad
Serves 4

1 small onion, thinly sliced
4 large assorted tomatoes (or 2 cups cherry tomatoes)
1 medium summer squash, cubed
2 kale leaves, chopped
1/4 cup fresh basil leaves, chopped
1/4 cup olive oil
2 Tbsp balsamic vinegar
8 slices deli ham, chopped
1/4 cup parmesan shavings
1/2-3/4 loaf french bread, preferably 2-3 days old and slightly dry

In a serving bowl, whisk oil and vinegar. Add onions, tomatoes, squash, kale, and basil leaves. Add parmesan shavings, ham, and french bread. Toss to combine. Let sit 30-60 minutes in the refrigerator. Serve.

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