Panzanella

I felt like a simple salad for lunch - I made Panzanella.

Ingredients:

• 2 thick cut slices of sourdough bread, cut in 1” cubes and dried out
• 1 tablespoon olive oil 
• salt, pepper, and garlic powder

• 1 large tomato, cut into chunks
• 3 or 4 very thin slices of Vidalia onion
• 1 tablespoon olive oil 
• 2 teaspoons balsamic vinegar
• salt and pepper
• 1 tablespoon fresh basil (or 1/2 teaspoon dried basil)
• 2 ounces mozzarella or feta cheese, chunked (I used mild feta)
• optional - 1/2 cucumber, sliced
• optional - 3 or 4 slices olives
• optional - 1/2 cup diced bell pepers
• parmesan shavings

Instructions:

1. Preheat oven to 400 degrees.
2. Toss bread with olive oil, and some salt, pepper, and garlic in a bowl.
3. Lay bread on a baking sheet, and toast in the preheated oven until golden brown, about 5 to 10 minutes; allow to cool slightly.
4. While the bread is in the oven, whisk together 1 tablespoon olive oil and balsamic vinegar.
5. Gently toss tomatoes, onion, basil, and cheese chunks with vinaigrette. 
6. Mix in any add-in options you are using.
7. Fold in cooled bread, allow to stand for 20 minutes before serving so bread can absorb the juices.

Carole's Notes:

I liked this! It would be better in the summer with fresh heirloom tomatoes.