Panzanella

Ingredients

Salad
• 1 baguette
• 1 cup cherry or grape tomatoes
• 2 cucumbers
• 4 Tablespoons kalamata olives (optional)
Dressing
• 2 cloves garlic
• ½ cup Parmesan cheese
• 4 Tablespoons red wine vinegar
• 4 Tablespoons mayonnaise or plain Greek yogurt
• 1 Tablespoon Italian seasoning
• Red pepper flakes
• Olive oil
• Salt and pepper

Instructions

1. Preheat the oven to 425‘F.
2. Quarter the tomatoes and cucumber. Add to a large mixing bowl with 2 Tbsp of the red wine vinegar, and a dash of salt and pepper.
3. Using the flat side of your knife, smash the olives, discard the pits, and add to the mixing bowl.
4. Dice the baguette into ½ inch cubes. Lay the cubes onto a baking sheet and drizzle with olive oil, salt, and pepper. Use tongs to make sure the bread cubes are coated. Toast for 8 minutes or until light brown and crispy.
5. Make the dressing by whisking together the Greek yogurt (or mayonnaise), Parmesan cheese, 2 Tbsp red wine vinegar, 4 Tbsp olive oil, minced garlic, Italian seasoning, salt, pepper, and a dash of red pepper flakes.
6. Combine everything into one bowl and mix with a large wooden spoon. Add the croutons 5 minutes before serving.
7. Leftovers can be saved in the fridge for up to 3 days.