Italian Panzanella Salad
2-4 Martin’s Hoagie Rolls (8 cups, cubed)
2 Large Heirloom Tomatoes, chopped
1-2 Cups Cherry Tomatoes, halved
1/2 Large Cucumber, chopped
1 Medium Red or Yellow Bell Pepper, chopped
1/2 Medium Red Onion, thinly sliced
1/2 Cup Extra-Virgin Olive Oil
1/4 Cup Red Wine Vinegar
1/2 Teaspoon Salt Pepper, to taste
1/2 Cup Basil, thinly sliced
Slice Hoagie Rolls into 1-inch cubes. You will need 8-10 full cups of bread.
Arrange bread cubes on a large baking sheet. Leave uncovered overnight to stale and harden. Alternatively, bake in a 300°F oven until crisp on the outside but still slightly soft in the middle, 10-15 minutes, tossing once during baking.
Chop vegetables as directed. Place the thinly sliced onions in a bowl of cold water to soak, while assembling the rest of the salad.
Prepare vinaigrette: Combine olive oil, red wine vinegar, salt, and freshly cracked pepper in a small bowl and whisk to combine.
Combine the toasted bread cubes and chopped vegetables in a large mixing bowl. Pour the vinaigrette over top and toss to combine.
Let the salad sit for 30 minutes to allow the flavors to meld, stirring occasionally.
When ready to serve, mix in the basil, and portion onto plates. Enjoy!
Recipe adapted from: www.thekitchn.com