Panzanella

Instructions

1. 1

   Preheat oven to 400°F. Toss bread cubes with 2 tbsp olive oil and spread on a baking sheet. Toast for 8-10 minutes until golden and crisp on the outside but still slightly chewy inside. Let cool completely.

2. 2

   Place sliced red onion in a small bowl of ice water for 10 minutes to mellow its bite, then drain and pat dry.

3. 3

   In a large serving bowl, combine tomatoes, cucumber, drained red onion, and capers. Season with a pinch of salt and let sit for 5 minutes to release juices.

4. 4

   Whisk together remaining olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper in a small bowl until emulsified.

5. 5

   Add toasted bread cubes to the tomato mixture and pour the vinaigrette over everything. Toss gently to combine, ensuring bread soaks up the tomato juices and dressing.

6. 6

   Let the salad sit for 10-15 minutes at room temperature, tossing occasionally, to allow flavors to meld and bread to soften slightly while maintaining some texture.

7. 7

   Add torn basil leaves, toss once more, taste and adjust seasoning as needed. Serve immediately.