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Summer is an ideal time of year to eat healthy without spending lots of money.

Whether you buy locally grown produce from a farmer’s market or enjoy fruit, veggies and herbs grown right in your own backyard (or even a neighbor’s garden), produce is fresh and abundant in the summer months.

Let’s head to the kitchen where, in 60 seconds, I’ll use this produce to make Panzanella – a light and simple salad that’s perfect for warm summer evenings.

Start by chopping four small to medium size tomatoes and adding them to your mixing bowl. Next, add about a pint of miniature yellow tomatoes, cut in half.

For the rest of the produce – chop up one cucumber, one orange bell pepper, half of a red onion, and about 1/3 cup of Basil.

Next, I’m going to add a little bit of cheese… I recommend using bocconcini – little balls of unripened mozzarella. Just cut up a couple of these and add the pieces to your bowl.

For the dressing combine 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, and1/3 cup extra virgin olive oil. Finish with a generous sprinkle of kosher salt and some black pepper.

Now add this to your bowl and mix everything together.

Next, heat up 3 tablespoons of olive oil in a large skillet over medium heat and add about half a loaf of French bread, cut into one-inch cubes. Turn your bread cubes every few minutes - they should take about 10 minutes to brown.

Now toss your bread cubes with everything else and transfer your salad to a nice serving bowl.

I’ll see you next time, on the clock!