Tomato Cucumber Panzanella

Ingredients

• 4 cups day-old crusty bread, cut in 1-inch cubes
• 3 tbsp olive oil, divided
• 3 cups chopped ripe tomatoes
• 1 large cucumber, chopped
• 1/4 small red onion, thinly sliced
• 2 tbsp red wine vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup fresh basil leaves

Instructions

1. 1

   Heat oven to 400°F (205°C). Toss bread with 1 tbsp olive oil and toast 8–10 minutes until crisp.

2. 2

   Whisk remaining olive oil with vinegar, salt and pepper.

3. 3

   Combine tomatoes, cucumber, red onion and basil in a large bowl.

4. 4

   Add warm toasted bread and dressing and toss thoroughly.

5. 5

   Rest 10 minutes so the bread absorbs some tomato juices while retaining texture.