Panzanella Salad

Great additional add ins are cucumbers and bell peppers; I added oregano and thyme to this salad. Play around and have fun bringing joy into the kitchen.

Serves 4-6

½ pound ciabatta or rustic sourdough bread, cut or tear into 1 1/2–inch cubes (about 3 cups bread cubes)

4 tablespoons extra-virgin olive oil, divided

1 1/2 pounds ripe tomatoes, cored and cut into 1 inch pieces

1 red onion, thinly sliced

2 garlic cloves, minced 

1 tablespoons red wine vinegar

1/2 teaspoon Dijon mustard

⅓ cup packed basil leaves, torn

Heat oven to 350°F

1. On a baking tray lined with parchment, toss bread with 1 tablespoon olive oil. Bake for about 15 minutes, until firm and very lightly golden in color. Remove from the oven and let cool.

2. In a large bowl toss together tomatoes, red onion, garlic, vinegar and mustard. 

3. Drizzle remaining 3 tablespoons olive oil. 

4. Add the toasted bread and basil leaves and gently stir to combine. Season with salt and pepper. 

5. Let rest 30 minutes before serving, tossing occasionally.