PANZANELLA

Panzanella 

INGREDIENTS

• 1/2 Ciabatta bread (about 10 oz), cubed
• 14 oz cherry tomatoes (or cocktail or heirloom tomatoes) or 2-3 bigger tomatoes
• 1/2 red onion , thinly sliced
• 1 English cucumber , peeled and cut into chunks
• 3 garlic cloves , sliced
• 1/2 cup olive oil extra virgin, for bread
• 4 tablespoon butter
• fresh parsley chopped (1/2 cup)
• 8 basil leaves torn into small pieces
• 1 tablespoon red wine vinegar
• 3 tablespoon olive oil for dressing
• Salt and Pepper to taste

1. Heat the oven to 350 degrees
2. Heat 1/2 cup of olive oil with butter together in a large oven proof skillet over medium heat
3. When butter has melted, remove the skillet from the heat, add garlic and bread and mix it well
4. Transfer skillet to the oven and bake for 15 minutes until the bread is golden brown, let it cool down
5. In the meantime prepare the tomatoes, cut the cherry tomatoes in half or if using large tomatoes, core and slice into medium cubes
6. In a large bowl, mix together, tomatoes, cucumbers, onions
7. Combine vinegar with 3 tablespoon of olive oil, salt and pepper and pour over the salad
8. Mix well
9. Add bread and herbs and toss everything together
10. It can be served immediately or prepared 15 - 30 minutes in advance