Summer Panzanella

image

Ethan Calabrese

Panzan-HELL-YEA!

Yields:

6

Prep Time:

0

hours

15

mins

Total Time:

0

hours

25

mins

Ingredients
2
large baguettes, cut into 1-inch cubes
1/2 c.
extra-virgin olive oil, divided
3 tbsp.
red wine vinegar
1 tsp.
honey
kosher salt
Freshly ground black pepper
1
large, seedless cucumber, roughly chopped
2 pt.
cherry tomatoes (preferably multi-colored), halved
1
red onion, chopped
1
clove garlic, minced
1
bunch basil, torn
Directions
  1. Pre-heat a large skillet over medium-high heat.
  2. Meanwhile, in a large bowl, toss bread with 1/4 cup olive oil. Add bread to skillet and toast until golden and crisp, about 10 minutes. Drain and set aside to cool.
  3. Make dressing: In a small bowl, whisk together red wine vinegar, remaining 1/4 cup olive oil and honey. Season with salt and pepper.
  4. To large bowl, add crispy bread, cucumber, tomatoes, onion and garlic. Toss with dressing until evenly coated and season with more salt and pepper.
  5. Garnish with basil and serve.