Name: Slave-free Tomatoes: Panzanella
Ingredients: 3 tbsp. olive oil; 1 small French bread, cut into 1-inch cubes (4 cups); 1 tsp. sea salt; 2 large, ripe slave-free tomatoes, cut into 1-inch cubes; 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick; 1 red bell pepper, seeded and cut into 1-inch cubes; 1 yellow bell pepper, seeded and cut into 1-inch cubes; 1/2 red onion, cut in 1/2 and thinly sliced; 20 large basil leaves, coarsely chopped; Vinaigrette; 1 tsp. finely minced garlic; 1/2 tsp. stone ground Dijon mustard; 3 tbsp. white wine vinegar; 1/2 c. olive oil; 1/2 tsp. sea salt; 1/4 tsp freshly ground black pepper

Ingredients

Scale

3 tbsp. olive oil
1 small French bread, cut into 1-inch cubes (4 cups)
1 tsp. sea salt
2 large, ripe slave-free tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
Vinaigrette
1 tsp. finely minced garlic
1/2 tsp. stone ground Dijon mustard
3 tbsp. white wine vinegar
1/2 c. olive oil
1/2 tsp. sea salt
1/4 tsp freshly ground black pepper

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Instructions

1. Make the croutons. Add 3 tablespoons of olive oil to a large pan. Heat on medium-high heat and add cubed bread. Salt and cook until browned. Set aside.
2. Make vinaigrette. Add ingredients to a bowl and whisk until emulsified. Set aside.
3. Add vegetables and basil to a large bowl. Toss with vinaigrette, salt, and pepper. Allow to sit for 1 hour. Just before serving, toss in croutons reserving some for garnish. Panzanella is best served same day. (Croutons become soggy if they sit in the salad too long.)