Panzanella Tuscan Bread Salad

Instructions

1. 1

   Preheat oven to 375°F. Toss bread cubes with 2 tablespoons olive oil and spread on a baking sheet. Bake for 10-12 minutes until golden and crisp on the outside but still slightly chewy inside. Let cool completely.

2. 2

   Place tomatoes in a large bowl and season with 1/4 teaspoon salt. Let sit for 10 minutes to release their juices.

3. 3

   Soak red onion slices in ice water for 10 minutes to mellow their sharpness, then drain and pat dry.

4. 4

   Whisk together remaining olive oil, red wine vinegar, garlic, Dijon mustard, remaining salt, and pepper in a small bowl to create the vinaigrette.

5. 5

   Add cooled bread cubes to the tomatoes and toss gently, allowing the bread to absorb the tomato juices. Let sit for 5 minutes.

6. 6

   Add cucumber, drained red onion, capers, and olives to the bowl. Pour vinaigrette over the salad and toss gently to combine.

7. 7

   Add torn basil leaves and toss once more. Let the salad rest at room temperature for 15-20 minutes before serving to allow flavors to meld.

8. 8

   Taste and adjust seasoning with additional salt, pepper, or vinegar as needed. Serve at room temperature.