Summer Panzanella

Prep Time 15 minutes | Cook Time 15 minutes | Serves 4

INGREDIENTS

1 small red onion 

2 medium tomatoes 

1 large cucumber

2 medium bell peppers 

1/4 cut chopped basil leaves

1 clove garlic

3 slices of sourdough bread

2 sprig of thyme

3/4 cup olive oil divided

1/4 cup red wine vinegar 

1 tsp Dijon mustard

Salt and pepper 

directions

Preheat oven to 400

To make the croutons, cut the bread slices into large crouton size. Toss the bread with 1/4 cup olive oil and season with salt and pepper. Place the bread and whole sprigs of thyme on a baking sheet and bake for 5-7 min until golden and crisp.

Meanwhile, chop all the vegetables to inch size pieces. Mince the garlic and mix with the vegetables. Toss in half the basil leaves. 

Make the dressing by mixing the vinegar with mustard and drizzling the olive oil in while whisking. Season with salt and pepper. 

Toss half the croutons with the vegetables and add enough dressing to season the salad well. Add salt and pepper to taste and mix well. Leave the salad in the fridge for 30min to an hour before serving. 

Once ready to serve, top with the remaining croutons and basil. Enjoy