Panzanella Salad

Tomato season is approaching and I’m here for it. As the warm days of summer approach, our culinary cravings often shift towards lighter, fresher, and more vibrant dishes. One dish that embodies the essence of summer is Panzanella Salad. This traditional Tuscan salad is a made up of simple ingredients, bringing together the flavors of ripe tomatoes, crisp cucumbers, and fragrant basil, all tossed with rustic day-old bread. Panzanella is incredibly versatile and can be served as a side dish at barbecues, picnics, or as a light lunch on its own. Pair it with a glass of chilled white wine for a truly Tuscan experience.

Ingredients:
1 loaf of bread
1 English cucumber sliced
1 red onion sliced
3 large tomatoes diced
1.5 avocado diced
Parm for garnishing

Whisk together the the following for the dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
1 tbsp olive oil
the juice of 1/2 lemon
1 tbsp dijon
salt, pepper, garlic powder to taste

Directions:
1. cut the loaf of bread into cubes. Toss in olive oil, salt, and pepper. Add to a baking dish and bake for 15 minutes at 400 degrees or until the bread is golden and crunchy.
2. peel the skin off of the cucumber, cut in half, and then cut down the middle of each half. Scoop out the inside of the cucumber and cut into slices.
3. dice up the tomato into large chunks, along with the avocado.
4. thinly slice the red onion. Rinse under cold water to remove the harsh bite from the onion.
5. add all of the vegetables and bread to a large mixing bowl. Toss in the dressing and then top off the salad with freshly shaved parm and fresh cracked pepper.