Panzanella, Toasted Bread And Tomato Salad

• 3 Tablespoons Butter
• 3 Tablespoons Extra Virgin Olive Oil, Divided
• 1/2 pounds Rustic, Country Bread, Cut Into Bite Size Cubes
• 2 teaspoons Salt
• 2 teaspoons Pepper
• 1 teaspoon Garlic Salt
• 1 teaspoon Garlic Powder
• 3 whole Beefsteak Tomatoes, Cut Into Bite Size Pieces
• 1 whole Seedless Cucumber, Cut Into Bite Size Pieces
• 1 cup Bocconcini Cheese, Cut In Half
• 1/4 cups Loosely Packed Fresh Basil, Chopped Medium
• 2 Tablespoons Red Wine Vinegar

1. In a large skillet over medium-high heat, melt the butter with 2 tablespoons of the olive oil. Add the bread cubes and saute, tossing frequently, until golden brown and crisp, about 5 minutes. Turn the heat off and season to taste with salt, pepper, garlic salt, and garlic powder.
2. In a large bowl toss together the tomatoes, cucumber, cheese, and basil. Add the remaining tablespoon of oil and the red wine vinegar. Season to taste with salt and pepper, toss, then taste and adjust seasoning if necessary. Add the bread, toss again, and serve.
3. Notes:
4. Everything in this salad is just seasoned to taste, to don't feel tied to the quantities. It's roughly 1/4 cup cheese, 1/2 cup bread, 1 average sized tomato, and 1/4 cucumber per person.
5. Don't forget that if you use cherry tomatoes in the salad, you have to cut them in at least half so the bread gets flavored by the juices.

butter, olive oil, country bread, salt, pepper, garlic, garlic, beefsteak tomatoes, cucumber, bocconcini cheese, ubc, red wine vinegar

Taken from tastykitchen.com/recipes/salads/panzanella-toasted-bread-and-tomato-salad/ (may not work)