SUN DRENCHED TOMATO AND BAGEL SALAD                                        4-6 people

This is a nice twist on the Tomato-Mozzarella and Basil Salad, but has its roots in the panzanella traditions of Italy, combining the best of summer’s abundance with the frugal utility of leftover bread or, in this case, bagels.

This salad is best when tossed 10 minutes before serving, to allow the dressing to soak into the bagel croutons. The vinaigrette can be made in advance and the tomatoes must be very ripe and at room temperature.

• 2 large ( 1 lb.) vine ripened/ heirloom tomatoes
• 8-10 yellow pear tomatoes
• 3 rosemary olive oil bagels
• 3 tsp sun dried tomato paste
• 4 tsp balsamic vinegar
• 1 cup olive oil
• A generous pinch sea salt
• A generous pinch cracked black pepper
• 1 cup grated Asiago cheese
• 2 romaine lettuces

1. Slice the bagels into chunky croutons and dry out overnight on a cookie sheet in a warm oven.

1. Blend the olive oil, balsamic vinegar and sun dried tomatoes to a smooth consistency. Keep a light hand on the vinegar as the tomatoes provide some acidity.

1. Core and slice the large tomatoes into large, coarse pieces. Cut the yellow pear tomatoes into halves.

1. Place the tomatoes and the croutons into a large stainless bowl with room to toss them.

1. Line a large platter with the romaine salad leaves, white stem at the center

1. Add the dressing, salt and pepper and almost all the Asiago cheese to the bowl and toss, until the entire mix is coated with the dressing.

1. Transfer this to the platter, piling it loosely over the romaine stems and top with the remaining Asiago on top.

Adding diced, grilled chicken or drained anchovy filets makes this a meal for a hot summer’s day. Red onions, capers or red pepper are also great additions.