Panzanella Salad

A classic Italian salad!  Here is my version with rough estimates.  I just threw it together based on a variety of recipes from my research.  

To be honest, I may have been looking for a healthier sounding alternative to eating croutons straight up by the handful.....but let's go with the salad story.

Panzanella

1 day old baguette, cut in bite-sized squares

1 or 2 tomatoes (heirloom, roma, grape, cherry, whatever you want)

1/2 cucumber, diced

thinly sliced red onion

some torn up basil

A handful or 2 of greens

Dressing

2 cloves garlic, mashed

2 T red wine vinegar

1/2 t. Dijon mustard

4 T. olive oil

pinch of salt

fresh ground pepper

Toss the bread with a couple of tablespoons of olive oil and a pinch of salt.  Toast on a baking sheet for 7-10 minutes at 350 degrees, until crispy and golden.  Let cool.

For the dressing, combine the garlic, red wine vinegar, Dijon, salt, and pepper.   Whisk and gradually add the olive oil.

Combine all of the salad ingredients with as many of the bread squares you want.   Toss everything together with some of the dressing.  

Let it sit for at least 30 minutes for the bread to absorb the dressing and juices from the tomatoes.