Kitchen Sink Panzanella

• 2 cups tomatoes cut into bite size pieces, I used some gold tomatoes I had.
• 1 small to medium size zucchini julienne
• 1 lobe shallot finely minced
• 1/2 cup (approximately)chopped parsley
• 2-3 leaves fresh basil, chiffonade
• small piece parmigiano cheese grated about 2 tbs grated
• 1 1/2-2 cups stale bread cubed
• 3 tablespoons or a good glug of olive oil
• 2 tablespoons or a nice splash of red wine vinegar
• salt and freshly milled pepper to taste

1. To a mixing bowl add the tomatoes, bread, zucchini, shallot and basil. Toss to combine and let sit for at least an hour so that the bread soaks up the juices of the tomatoes and the flavors meld. Just before serving add the vinegar and oil, sprinkle on the grated cheese and adjust seasoning. Toss to combine.

tomatoes, zucchini, shallot, parsley, fresh basil, parmigiano cheese, bread, olive oil, red wine vinegar, salt

Taken from food52.com/recipes/39936-kitchen-sink-panzanella (may not work)