Panzanella Salad

• 34 cup walnut pieces
• 4 tablespoons olive oil, divided
• 12 teaspoon sea salt
• 12 teaspoon fresh cracked pepper
• 2 tablespoons white balsamic vinegar
• 2 cups chopped cherry tomatoes
• 13 cup pitted and sliced kalamata olive
• 1 green onion, sliced
• 1 small garlic clove, minced
• 12 bunch shallot, minced
• 6 fresh basil leaves, thinly sliced
• 12 loaf leftover crusty bread, torn into 1-inch cubes (day or week old)

1. in a small bowl, combine walnuts with 1 tablespoons of the olive oil.
2. Heat a small frying pan over medium heat.
3. Add oil-coated walnuts, brown, 3-5 minutes.
4. Remove from heat, season with salt and pepper and let cool.
5. In a large bowl, combine remaining olive oil, vinegar, tomatoes, olives, onion, garlic, shallot, and basil.
6. Mix well and let sit for 5 minutes to develop full flavor.
7. Add bread and walnuts to salad mixture and toss until well combined.
8. Serve immediately.
9. TIP: If white balsamic vinegar is not available, substitute regular balsamic vinegar.
10. For added crunch, toast leftover bread before tearing or cutting into cubes.

walnut pieces, olive oil, salt, fresh cracked pepper, white balsamic vinegar, cherry tomatoes, olive, green onion, garlic, shallot, fresh basil, crusty bread

Taken from www.food.com/recipe/panzanella-salad-433738 (may not work)