Panzanella

Ingredients

Croutons:

4 cups cubed bread (about ½ inch cubes); something more substantial

1 1/2 Tablespoons extra virgin olive oil

Salt and pepper to taste

For the salad:

5 cups cut-up tomatoes (varied types is best)

3 Tbsp. red wine vinegar

¼ cup extra virgin olive oil

Small shallot, peeled, finely diced (or red onion) ¼ cup

1 garlic clove, peeled and minced

Salt and pepper to taste

1 cup loosely packed fresh basil leaves

Preheat oven to 400°. Place bread cubes on a large, lightly-greased baking sheet; drizzle with the 1 1/2 Tbsp. of olive oil. Season with salt and pepper to taste. Lightly toss to coat in the oil and seasoning. Place in the oven and bake for 10 to 12 minutes, or until croutons are golden brown and crunchy. Remove and set aside.

In a large bowl, combine cut tomatoes, red wine vinegar, olive oil, diced shallots, garlic, salt and pepper to taste. Stir to combine. Allow this mixture to sit for at least 10 minutes.

Toss the croutons with the dressed tomatoes in the large bowl. Allow this mixture to sit for about 15 minutes, stirring it up now and then to distribute the dressing. Transfer the tomatoes and croutons to your serving bowl. Roughly chop or tear the basil leaves and scatter them on top of the panzanella.