Panzanella: A Clever Way To Use Day-Old Bread And Juicy Tomatoes

• 1 loaf of Italian bread (about 6 cups) cut into 1-inch cubes*
• 3 large, ripe tomatoes (about 3 cups) cut into 1-inch cubes
• 1/2 red onion sliced very thinly
• 15 fresh basil leaves, roughly chopped
• 1 cucumber peeled, halved, seeded, and cut into 1/2-inch pieces
• 1/2 cup olive oil
• 1/2 teaspoon Dijon mustard
• 3 tablespoons of balsamic vinegar (feel free to use red wine or champagne vinegar if you prefer)
• 1 clove "elephant" garlic, minced
• 1/4 teaspoon of sugar
• Salt and pepper
• 1 tablespoon freshly grated lemon zest

1. Place the bread cubes in a single layer on a cookie sheet and toast in a 350u0b0F oven for three to five minutes or until golden. Let cool.
2. Place the toasted bread, tomatoes, onion, basil and cucumber in a large mixing bowl and set aside while you make the vinaigrette.
3. Combine all the vinaigrette ingredients into a jar or small container and shake vigorously until thoroughly combined.
4. Pour half of the vinaigrette over the panzanella and toss gently but thoroughly. Add the remaining vinaigrette, toss once more and serve.

italian bread, tomatoes, red onion, basil, cucumber, olive oil, dijon mustard, balsamic vinegar, clove uc, ubc, salt, freshly grated lemon zest

Taken from www.myrecipes.com/recipe/panzanella-a-clever-way-to-use-day-old-bread-and-juicy-tomatoes (may not work)