Panzanella

Ingredients:

1/2 cup olive oil

2 garlic cloves, peeled

1 loaf rustic italian bread, torn into 1 inch chunks

2 tablespoons red wine vinegar

1 tablespoon shallot, minced

sugar, salt, and pepper, to taste

2 large tomatoes, cut into 1/2 inch pieces

1 small red onion, thinly sliced

1/2 cucumber, cut in half lengthwise and sliced

1/2 cup basil leaves, coarsely chopped

Infuse garlic with the olive oil overnight. 

Toss bread with 2 tablespoons of the garlic infused olive oil. Place on a baking sheet and toast until golden and crispy, about 10 minutes, turning occasionally.

To make vinaigrette, combine remaining olive oil with vinegar, shallot, sugar, salt and pepper, and mix well. 

In a bowl, toss bread, tomatoes, onion, and cucumber with vinaigrette and basil. Season to taste and let stand 30 minutes before serving. Garnish with basil and parmesan. 

Add in options:

*sun dried tomatoes

*artichoke hearts, quartered

*pitted green olives, halved
*red or yellow bell pepper

*flat leaf parsley