Panzanella Salad

Tools used: Santoku Knife, Mini Round Mold, Mini Whisk, Perforated Baking Sheet, Bonmat, Heat Resistant Spatula

Ingredients

• 1/2 Ciabatta bread (about 10 oz) cubed

• 14 oz Cherry tomatoes or 2-3 bigger tomatoes

• 1/2 red onion thinly sliced

• 1 English cucumber peeled and cut into chunks

• 3 cloves garlic, sliced

• 1/2 cup Extra Virgin Olive Oil, for bread

• 4 Tablespoons butter

• 1/2 cup fresh parsley, chopped

• 8 basil leaves torn into small pieces

• 1 Tablespoon red wine vinegar

• 3 Tablespoons Extra Virgin Olive Oil, for the dressing

• Salt and Pepper to taste

Directions

• Heat the oven to 350 degrees F.

• Heat 1/2 cup olive oil and the butter in the Mini Round until the butter is melted. Put the cubed Ciabatta bread in the Stainless Mixing Bowl, and pour in the olive oil, melted butter and garlic and mix well.

• Place a Bonmat on a Perforated Baking Sheet. Layer the cubed bread on the Bonmat and bake for 15 minutes or until the bread is golden brown, let it cool.

• Prepare the tomatoes, cut the cherry tomatoes in half or if using large tomatoes, core and slice into medium cubes.

• In a large bowl, mix together the tomatoes, cucumbers, and onions.

• Combine the vinegar with 3 Tablespoons of olive oil, salt and pepper and pour over the salad.

• Mix well, and add the bread and herbs and toss everything together.

• It can be served immediately or prepared 15-30 minutes in advance.

* Another favorite summer salad. I love the combination of the fresh herbs, tomatoes, and bread. Who doesn't like bread? There is nothing like a tomato from the garden combined with cucumbers and fresh herbs. I love snipping fresh herbs from my herb garden. I only wish they would last all year. To make this salad a complete meal, you could add grilled chicken or fish. A glass of ice tea or wine is all I need with this salad. I hope you enjoy it as much as I do.