Garlic-Parm Panzanella with Black Plums

peak summer eats!

This is more of an idea than a full recipe, since making the best version of this salad will depend entirely on the produce at your disposal…but let’s get into it.

For the garlic-parm croutons:

• 1/2 baguette (or similar amount of good sourdough) — broken into big bite size pieces

• Lots of extra-virgin olive oil (EVOO)

• 4-5 cloves freshly minced garlic (you can use frozen minced garlic but don’t use jarred)

• Salt and pepper, to taste

• Parmigiano reggiano, to taste