Panzanella

Ingredients

• 4 cups stale crusty bread (cut into bite-sized cubes)
• 2 cups ripe tomatoes (diced)
• 1 medium cucumber (diced)
• 1/2 medium red onion (thinly sliced)
• 1/4 cup fresh basil leaves (torn into pieces)
• 1/4 cup extra-virgin olive oil (for dressing)
• 2 tbsp red wine vinegar (for tanginess)
• 1 tbsp maple syrup (to balance the acidity)
• 1/2 tsp salt (to taste)
• 1/4 tsp black pepper (freshly cracked, to taste)

Instructions

1. 1

   Start by placing your stale bread cubes in a large mixing bowl. If your bread isn’t too stale, you can lightly toast it in the oven at 350°F (175°C) for about 10 minutes to add some crunch.

2. 2

   Next, add the diced tomatoes, cucumber, and red onion to the bowl with the bread. Gently toss everything together.

3. 3

   In a separate small bowl, whisk together the olive oil, red wine vinegar, maple syrup, salt, and black pepper until well combined.

4. 4

   Pour the dressing over the salad mixture and give it a good toss, ensuring everything is well coated.

5. 5

   Finally, add the torn basil leaves and toss gently again. Let the salad sit for about 10 minutes to allow the flavors to meld.

6. 6

   Serve it up in bowls and enjoy the burst of summer flavors!