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[Recipe] Panzanella

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Total Time 30 mins
Servings 10 cups

Ingredients
  

  • 6 cups stale bread cut into 1 inch cubes
  • 3 Tbsp olive oil
  • 1 Tbsp minced garlic
  • 1 lb ripe tomatoes chopped into 1 inch pieces (about 4 cups)
  • 1/2 English cucumber seeded and chopped
  • 1/2 cup thinly sliced red onion
  • 12 basil leaves chopped or torn
  • Dressing:
  • 1/2 cup olive oil
  • 3 Tbsp red wine vinegar
  • 1 Tbsp honey
  • 1 Tbsp dijon mustard
  • salt and pepper

Instructions
 

  • Preheat the oven to 400F.
  • Cut the bread into 1 inch cubes. Spread them on a baking sheet and drizzle with the 3 Tbsp olive oil. Toss with the garlic and season with salt and pepper.
  • Toast the bread in the oven for about 10 minutes, until golden and crispy.
  • While the bread is toasting, assemble the dressing: combine all ingredients and whisk or shake well. Set aside.
  • Combine the tomatoes, cucumber, and red onion in a large bowl.
  • Chiffonade the basil:
  • Roll the leaves together into a tight bundle.
  • Slice thinly.
  • Add the basil to the vegetables.
  • Add the toasted croutons to the vegetables.
  • Dress with the dressing and toss well.
  • Let sit 15 minutes before serving.