Try these healthy and delicious slushies on a hot afternoon!

I N G R E D I E N T S

1 PINT cherry tomatoes or 1 POUND slicing tomatoes from Elithorp Farm, cut into bite sized pieces

1 TSP salt

½ LOAF bread from The Grain Shed or MaK Bread, cut into 1 inch cubes

2 TBSP + ½ CUP olive oil, divided

1 shallot, minced

2 cloves garlic from Royal Produce, minced

½ TSP stone ground mustard

2 TBSP red wine vinegar

Freshly ground black pepper

1 medium cucumber from Full Bushel Farm, sliced into thin rounds

½ CUP basil and/or parsley leaves from The Corner Farm

P R O C E S S

Place the chopped tomatoes into a colander set over a small bowl. Sprinkle with salt and toss to coat. Let sit to gather tomato juice for 15 minutes.
Meanwhile, preheat the oven to 350 degrees F. Place the bread cubes on a baking sheet and toss with 2 TBSP olive oil. Bake for 15 minutes until lightly toasted.
Set aside the tomatoes. With the tomato juice, whisk together the shallot, garlic, mustard, and red wine vinegar. Then whisk in the remaining 1⁄2 CUP olive oil. Season with black pepper.
In a large bowl, toss together the bread, tomatoes, dressing, cucumbers, and basil/parsley. Let sit for 30 minutes so the bread can soak in the juices. Toss again before serving. Enjoy!

PANZANELLA SALAD