Summer Panzanella with Basil Vinaigrette

This Summer Panzanella with Basil Vinaigrette is a delightful and refreshing salad that's perfect for hot summer days. The combination of crispy bread, ripe tomatoes, cool cucumber, and aromatic basil tossed in a tangy vinaigrette is sure to please your taste buds.

Ingredients:

• 4 cups stale bread, cubed
• 2 cups cherry tomatoes, halved
• 1 cucumber, thinly sliced
• 1 red onion, thinly sliced
• 1/2 cup fresh basil leaves, torn
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 garlic clove, minced
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese

Instructions:

Start by heating the oven to 350F 175C

Spread the old bread cubes out on a baking sheet

Toast them in the oven for 10 minutes, or until they are golden brown and crisp

Take them out and let them cool down

Put the cucumber slices, red onion slices, cherry tomatoes, and torn basil leaves in a large bowl

Add the minced garlic, salt, black pepper, extra-virgin olive oil, and red wine vinegar to a small bowl

Use a whisk to mix the ingredients

Toast the bread cubes and then add them to the vegetables in the large bowl

Add the basil vinaigrette to the salad and gently toss everything together to coat

Allow the salad to sit for ten minutes so that the flavors can mix

Shred the Parmesan cheese and sprinkle it on top before serving

As a cool and tasty summer salad, serve your Summer Panzanella with Basil Vinaigrette!