Panzanella Salad

By spend with pennies

Ingredients

8 ounces ciabatta bread (torn into 1-inch pieces, about 5 cups)
3 tablespoons olive oil
salt and black pepper (to taste)
1 ½ pounds ripe tomatoes (any variety, cut into ½-inch wedges, about 5 to 6 medium)
½ English cucumber (sliced into half moons)
¼ red onion (thinly sliced)
2 tablespoons chopped fresh parsley (and/or basil)
¼ cup olive oil
2 tablespoons red wine vinegar (or white balsamic vinegar)
1 teaspoon Dijon mustard
1 small clove garlic (minced)
salt and black pepper

Prep Time20mins
Cook Time20mins
Servings8

Instructions

Preheat the oven to 425°F. Tear the bread into 1-inch pieces.

Place the bread on a large baking sheet and toss with 3 tablespoons olive oil, ½ teaspoon kosher salt (or to taste), and ¼ teaspoon black pepper. Bake until lightly browned, about 10 to 12 minutes. Cool completely.

In a large mixing bowl, whisk together ¼ cup of olive oil, red wine vinegar, Dijon mustard, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper.

Add the tomatoes, onion, cucumbers, and parsley. Add the bread and toss well. Let rest for 15 minutes, tossing occasionally.

Top with additional parsley, basil, and salt & pepper to taste.