Panzanella Salad- Lemoine Family Kitchen

• 1 loaf ciabatta or baguette, cut into 1 inch cubes
• 2 English cucumbers sliced
• 1 pint cherry tomatoes halved
• 1 red onion thinly sliced
• 1/2 cup red wine vinegar
• 1/3 cup olive oil
• 1 teaspoon garlic powder
• 2 teaspoons oregano
• salt
• pepper

1. Preheat your oven to 375 degrees.
2. Place the cubed bread onto a lined baking sheet and bake for about 10-12 minutes {will vary depending on the freshness of the bread} until golden and dried out. Allow to cool.
3. In a jar mix together the red wine vinegar, olive oil, oregano, garlic powder, salt and pepper.
4. In a large bowl toss together the toasted bread, red onion, cucumber and tomatoes.
5. Shake up the vinaigrette really well and pour enough of the dressing to coat and to your liking. {if you want it crisper then add less or if you prefer it a little wetter then add more of the vinaigrette}
6. Taste and season with salt and pepper as needed.

baguette, cucumbers, tomatoes, red onion, red wine vinegar, olive oil, garlic, oregano, salt, pepper

Taken from www.yummly.com/recipe/Panzanella-Salad--LeMoine-Family-Kitchen-1668793 (may not work)