Panzanella salad is one that I remember to prepare when I have a slightly stale French loaf. I love home-made croutons, and when flavored with garlic or cheese I can nibble at that all day long.

This salad uses simple ingredients, like tomatoes, red onions, basil and a couple of cucumbers to add some crunch. The sharp taste of the dressing is a good match and will appreciatively contrast with the croutons.

Don’t forget to pull out your best quality extra-virgin olive to make it!

Panzanella (Italian Bread Salad)

Ingredients:

• ½ cup extra virgin oil
• 3 garlic cloves
• 1 day old, loaf French baguette or Italian bread, cut in croutons size
• 4 tomatoes, diced
• 2 cucumbers, diced
• 1 small red onion, chopped
• ¼ cup basil leaves, chopped

Dressing

• 2 tbsp red wine vinegar (or apple vinegar)
• 1 tbsp minced shallot
• Pinch of sugar
• Salt, to taste

Directions:

1. Preheat oven to 170 degrees Celsius.
2. Heat olive oil for 2 minutes, then drop the garlic inside and leave it to cool.
3. Scatter the bread pieces on a baking tray and brush or drizzle with 2 tablespoons of the garlic olive oil. Place the baking tray in the middle of the oven and bake about 5-7 minutes on each side.
4. Remove from oven and sprinkle with salt.
5. To prepare the dressing; discard garlic cloves. Add vinegar, shallot sugar and salt to olive oil and whisk.
6. In a large bowl, combine the tomatoes, cucumber, red onion, basil and bread (croutons). Toss all in the dressing and serve immediately.