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Tomato Basil Panzanella Salad

Rustic bread, heirloom tomatoes, cucumber, red onion, bell pepper, kalamata olives, and fresh basil tossed with a light vinaigrette, Enjoy!
Course: Salad
Cuisine: Italian
Servings: 6

Ingredients

  • 2/3 c. extra virgin olive oil divided
  • 1 sm. loaf rustic bread cut into 1-inch cubes (about 6 cups)
  • sea salt and freshly cracked pepper to taste
  • 2 cloves garlic minced
  • 2 to 3 heirloom tomatoes seeded & cut into chunks
  • 1/2 English cucumber cut in 1/2 and sliced
  • 1/4 c. thinly sliced red onion
  • 1/2 c. chopped red bell pepper
  • 1/4 c. red wine vinegar
  • 20 basil leaves chiffonade
  • 1/4 c. sliced kalamata olives optional
  • 2 T. capers optional

Instructions

  • Heat 3 to 4 tablespoons of the olive oil in a large sauté pan over medium heat. Fry the bread cubes in the oil, turning frequently, until crispy and golden. Season with salt and pepper. Allow to cool.
  • In a large bowl, combine garlic, tomatoes, cucumbers, onions and peppers.
  • In a small bowl, whisk together the remaining olive oil, vinegar. Season with salt and pepper to taste. Pour over vegetables and marinate for 10-15 minutes.
  • Add the bread cubes, basil, olives and capers, if using. Gently toss everything together. Let rest for 15-20 minutes to let flavors marry. Serve immediately.