Summer Panzanella

Ingredients

• 2 large baguettes, cut into 1-inch cubes
• 1/2 c. extra-virgin olive oil, divided
• 3 tbsp. red wine vinegar
• 1 tsp. honey
• kosher salt
• Freshly ground black pepper
• 1 large, seedless cucumber, roughly chopped
• 2 pt. cherry tomatoes (preferably multi-colored), halved
• 1 red onion, chopped
• 1 clove garlic, minced
• 1 bunch basil, torn

Directions

• 1.

  Pre-heat a large skillet over medium-high heat.

• 2.

  Meanwhile, in a large bowl, toss bread with 1/4 cup olive oil. Add bread to skillet and toast until golden and crisp, about 10 minutes. Drain and set aside to cool.

• 3.

  Make dressing: In a small bowl, whisk together red wine vinegar, remaining 1/4 cup olive oil and honey. Season with salt and pepper.

• 4.

  To large bowl, add crispy bread, cucumber, tomatoes, onion and garlic. Toss with dressing until evenly coated and season with more salt and pepper.

• 5.

  Garnish with basil and serve.