Summer panzanella
Ingredients
- 2 large baguettes cut into 1-inch cubes
- 1/2 c. extra-virgin olive oil divided
- 3 tbsp. red wine vinegar
- 1 tsp. honey
- kosher salt
- Freshly ground black pepper
- 1 large seedless cucumber, roughly chopped
- 2 pt. cherry tomatoes preferably multi-colored, halved
- 1 red onion chopped
- 1 clove garlic minced
- 1 bunch basil torn
Instructions
- Pre-heat a large skillet over medium-high heat.
- Meanwhile, in a large bowl, toss bread with 1/4 cup olive oil.
- Add bread to skillet and toast until golden and crisp, about 10.
- Drain and set aside to cool.
- Make dressing: In a small bowl, whisk together red wine vinegar, remaining 1/4 cup olive oil and honey.
- Season with salt and pepper.
- To large bowl, add crispy bread, cucumber, tomatoes, onion and garlic.
- Toss with dressing until evenly coated and season with more salt and pepper.
- Garnish with basil and serve.