Panzanella: Italian Bread Salad

Ingredients:

For Salad:

½ cup olive oil

1 baguette

1 pint cherry tomatoes, halved

5 heirloom tomatoes, cut into bite-size pieces

1 small red onion, thinly sliced

¾ cup whole pitted kalamata olives, quartered

¼ cup finely chopped Italian parsley

¼ cup basil leaves, loosely packed

salt & pepper to taste

For Dressing (you will have some leftover):

½ Tbsp minced garlic

8 oz extra virgin olive oil

1 Tbsp Dijon mustard

4 oz red wine vinegar

salt & pepper to taste

Whisk garlic & Dijon together. Whisk in vinegar. Slowly drizzle in olive oil. Add salt & pepper to taste. Set aside.

Preparation:

1. Tear baguette into bite-sized pieces, coat in olive oil, spread on baking sheet and bake 375˚ at until golden brown. Set aside to cool.

2. In large bowl, place all tomatoes, red onion, olives & parsley. Sprinkle with salt & pepper to taste.

3. Add toasted bread and toss lightly with dressing. Garnish with torn basil leaves.

Serves: 8-10