Panzanella

Ingredients:

225g sourdough or ciabatta bread, cut into 2-3cm cubes
1 tbsp extra virgin olive oil
1/2 cup thinly sliced ​​red onion
700g tomatoes, sliced ​​(or halved)
1/2 cucumber, sliced ​​into crescents
170g fresh mozzarella, torn (optional)
1 cup fresh basil leaves, torn (plus more for garnish)
Sea salt

For the sauce:
1/4 cup extra virgin olive oil
3 tbsp red wine vinegar
3 cloves garlic, minced
1/2 tsp DIJON mustard
1/2 tsp sea salt
Freshly ground black pepper

Directions:

1. Preheat oven to 175°C and Line a baking sheet with parchment paper. Place the bread on the baking sheet, drizzle with olive oil, and sprinkle with salt. Toss to coat, then spread evenly over the sheet. Bake for 7-10 minutes (until edges are crisp).
2. Prepare the sauce: In a large bowl, combine the olive oil, vinegar, garlic, mustard, salt, and a few pinches of pepper.
3. Add the onion, tomatoes, cucumber, and bread to the sauce bowl and toss to coat. Add the cheese (if using) and basil, and toss gently. Season to taste; also garnish with fresh basil when serving.

Yield: 6 servings
Recipe: loveandlemons.com