Panzanella

• 3 cups Bread, bite sized cubes
• 1-2 Apple
• 1 Red Onion
• 1 Tomato, seeded and quartered
• 1 Carrot, sliced
• 1/2 cup Black bean, optional
• 2 tablespoons Cilantro or Parsley, finely chopped
• 3 tablespoons Extra virgin olive oil
• 2 tablespoons Red wine vinegar
• salt to taste
• Black Pepper, to taste
• 1/4 cup Parmesan Cheese, shredded

1. Mix 1 tbsp olive oil, salt and pepper. Toss the bread in this mixture, spread it on a sheet pan.
2. Toast it in a 425u0b0F pre-heated oven for 10 min or until the bread turns golden brown and crunchy.
3. In a salad bowl whisk in rest of the olive oil, vinegar, salt and pepper.
4. Toss in the veggies, bread, beans and mix well until the dressing is evenly distributed.
5. Sprinkle Parmesan cheese and serve.

bread, apple, red onion, tomato, carrot, black bean, cilantro, extra virgin olive oil, red wine vinegar, salt, black pepper, parmesan cheese

Taken from food52.com/recipes/8763-panzanella (may not work)