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Summer Panzanella

Ingredients

• 1 small (7-ounce) loaf of ciabatta or sourdough bread, cut into 1-inch cubes
• 4 tablespoons butter (I used Land O Lakes® Salted Butter in Half Sticks), melted
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 English cucumber, thinly sliced
• 2 cups cherry tomatoes, halved
• half a small red onion, peeled and thinly sliced
• 1/3 cup shaved or shredded Parmesan cheese, plus extra for serving
• 1/4 cup thinly sliced fresh basil leaves
• 1 batch Easy Italian vinaigrette (see below)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, pressed or finely minced
• 1/2 teaspoon Dijon mustard (optional)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon Kosher salt

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