Sort-of Panzanella Salad

Not quite a Caprese (no basil or mozzarella) and not quite a Panzanella (no capers, red wine vinegar, or anchovies), what this tasty little hybrid lacks in authenticity she sure does make up for in flavor. A bit of a fridge-dip winner, I threw the salad together using store cupboard staples like a good balsamic vinegar and grassy olive oil. The croutons are day-old sourdough tossed with garlic, extra-virgin olive oil, rosemary, and salt and toasted in the oven until golden and crisp.