Italian Panzanella Bread Salad with Heirloom Tomatoes

Ingredients

• 4 cups day-old rustic bread cut into cubes
• 2 cups heirloom tomatoes chopped
• 1 cup cucumber sliced
• 1/2 cup red onion thinly sliced
• 1/4 cup fresh basil torn into pieces
• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Instructions

1. 1 Preheat your oven to 350°F (175°C) to toast the bread.
2. 2 Spread the bread cubes on a baking sheet and toast in the oven for about 10 minutes until golden and crisp.
3. 3 In a large bowl, combine the chopped heirloom tomatoes, sliced cucumber, red onion, and torn basil.
4. 4 In a small bowl, whisk together the olive oil, red wine vinegar, sea salt, and black pepper to make the dressing.
5. 5 Add the toasted bread cubes to the tomato mixture in the large bowl.
6. 6 Pour the dressing over the salad and toss well to combine, ensuring the bread absorbs some of the dressing.
7. 7 Let the salad sit for about 10 minutes to allow the flavors to meld. Toss again before serving.
8. 8 Serve the panzanella salad at room temperature, garnished with additional fresh basil if desired.