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Summer In Tuscany Panzanella Salad
Ingredients
- Vinaigrette
- 1/2
- cup olive oil
- 1/3
- cup red wine vinegar
- 2
- tablespoons strained tomato juice
- 1
- tablespoon Dijon mustard
- 1
- tablespoon honey
- 2
- cloves garlic, minced
- 1
- teaspoon kosher salt
- 1/2
- teaspoon freshly ground black pepper
- Salad
- 6
- cups cubed, stale, Italian bread or French baguette
- 3
- tablespoons olive oil
- 1
- teaspoon kosher salt
- 2
- large tomatoes, cut into 1-inch cubes
- 1
- cucumber peeled, seeded and cut into 1/2-inch slices
- 1/2
- cup pitted green olives, halved (such as Castelvetrano or Cerignola)
- 1/2
- cup red onion, thinly sliced into half-moons
- 1/4
- cup jarred roasted red peppers, sliced
- 1/4
- cup fresh basil, roughly chopped
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