Panzanella Salad

Step 1

Prep all your veggies by cutting the tomatoes and cucumbers into even size pieces, slice your red onion, and thinly slice the basil.

Step 2

Cut the bread into cubes (roughly the size of the tomatoes and cucumber, or a little smaller), and season with salt, pepper, and a drizzle of olive oil. Bake at 350º until crispy.

Step 3

Place a strainer over the salad bowl, add and liberally salt the tomatoes. Allow the tomatoes to sit for 20 minutes so the excess water/tomato juice runs out.

Step 4

Remove the tomatoes from the strainer and set aside. Then make a dressing out of the tomatoes juice with the vinegar, EVOO, salt and pepper. Then add all the veggies back to the bowl along with the bread and basil. Toss until fully combined.

Step 5

Allow the salad to sit for 10 minutes so the flavors come together and the bread soaks up the dressing.