Panzanella by Amy Zupanci of Fond and Township Grocer
Day-old French bread, cut into 1-inch cubes
salt and pepper
Preheat oven to 450 degrees.
Toss everything together. Spread bread cubes on baking sheet. Bake 15 minutes.
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano (Zupanci uses a blend of Turkish and Mexican oregano.)
Salt and pepper to taste
In a bowl, toss a handful of each:
Red onion, thinly sliced
Castelvetrano olives, thinly sliced
Cherry or grape tomatoes, halved
Cucumbers, thinly sliced
Toss with dressing, fresh basil, salt and pepper. Toss to mix. Add croutons and toss again.
Pile salad on plate. Garnish with basil oil, if desired.