Panzanella Salad Recipe

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Ingredients

• 1 tsp minced garlic
• 1/4 tsp Dijon mustard
• 3 tbsp red wine vinegar
• 1/2 cup olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup chopped red onion
• 1 loaf day-old baguette or Italian bread
• 3 cups hothouse tomatoes, cut in large chunks
• 1 yellow pepper, cored and chopped
• 1/3 English cucumber, halved lengthwise then sliced on the diagonal
• 1/2 cup fresh basil leaves

Directions

1. Preheat oven to 400F. Stir garlic with Dijon in a medium bowl. Whisk in vinegar, then slowly pour in oil, continuing to whisk until vinaigrette comes together. Add salt and pepper, then add onions.
2. Break baguette into bite-sized pieces, yielding about 8 cups. Place in a single layer on a lightly oiled baking sheet. Bake in the centre of the oven until bread is crispy and begins to turn golden, 6 to 8 min. Remove from oven and let cool.
3. Toss tomatoes with yellow pepper, cucumber and half of the vinaigrette in a large bowl. Stir in toasted bread and basil. Add remaining vinaigrette and mix until well-coated. Season with more salt and pepper if needed.