Panzanella Salad

Instructions

1. 1

   Toast the Bread

   • Preheat your oven to 400°F (200°C).
   • Place the bread cubes on a large baking sheet.
   • Drizzle with 2 tablespoons of the extra virgin olive oil and sprinkle with a pinch of sea salt and black pepper. Toss to coat evenly.
   • Bake for 10-15 minutes, tossing halfway through, until the cubes are golden brown and crisp on the outside. Set aside to cool completely.
2. 2

   Prepare Vegetables and Vinaigrette

   • While the bread is toasting and cooling, prepare the vegetables. In a large salad bowl, combine the chopped tomatoes, cucumber, and thinly sliced red onion.
   • In a separate small bowl or jar, prepare the vinaigrette. Whisk together the remaining olive oil, red wine vinegar, minced garlic, Dijon mustard, 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper until well emulsified.
3. 3

   Combine and Marinate the Salad

   • Once the bread cubes are completely cool, add them to the large bowl with the vegetables.
   • Add the torn fresh basil leaves.
   • Pour the prepared vinaigrette over the salad.
   • Gently toss everything together until the bread and vegetables are evenly coated.
4. 4

   Rest and Serve

   • Let the Panzanella sit at room temperature for at least 30 minutes, but no more than 1 hour. This crucial step allows the bread to absorb the dressing and the flavors to meld beautifully.
   • Give the salad one final toss before serving to redistribute the dressing. Serve at room temperature.