Panzanella Salad

Panzanella Salad

10 cups Italian or French bread, cubed

2 pints grape or cherry tomatoes, halved

½ English cucumber, cut into chunks

1 cup red onion, thinly sliced

12 basil leaves, chopped

½ c. olive oil

¼ c. red wine vinegar


Preheat oven to 350°F. In large bowl, place cubed bread. Lightly drizzle bread with 2 tbsp. olive oil and sprinkle with salt. Spread on a baking sheet and bake for 5 to 10 minutes until lightly toasted.

In a large bowl, add tomatoes and sprinkle lightly with salt. Add cucumbers, onions and basil. Carefully toss with bread cubes. Whisk together olive oil and vinegar. Drizzle over salad and toss to coat.