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 cup red onion, thinly sliced
• 1 cup fresh basil, torn into pieces
• 1 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Method

1. 01
   Preheat your oven to 350°F (175°C) to toast the bread.
2. 02
   Spread the bread cubes on a baking sheet and toast in the oven for about 10 minutes until golden and crisp.
3. 03
   In a large bowl, combine the chopped heirloom tomatoes, sliced cucumber, red onion, and torn basil.
4. 04
   In a small bowl, whisk together the olive oil, red wine vinegar, sea salt, and black pepper to make the dressing.
5. 05
   Add the toasted bread cubes to the tomato mixture in the large bowl.
6. 06
   Pour the dressing over the salad and toss well to combine, ensuring the bread absorbs some of the dressing.
7. 07
   Let the salad sit for about 10 minutes to allow the flavors to meld. Toss again before serving.
8. 08
   Serve the panzanella salad at room temperature, garnished with additional fresh basil if desired.