Panzanella Salad

Cherokee Purple Tomato


1 loaf of French bread cut into cubes (6 cups)
2 large ripe tomatoes, cut into 1-inch cubes
1 large cucumber, cut into 1-inch cubes
1/2 red onion, thinly sliced
small handful of fresh basil leaves, chopped
1 cup extra virgin olive oil
1/4 cup red wine vinegar
salt & pepper to taste
shaved Asiago cheese

Cooking Instructions

1. Prepare your French bread by cutting it into cubes and place on a prepared baking sheet (stale bread works best!). Using olive oil or spray olive oil, cover the bread cubes lightly and toast in the oven at 350 degrees until golden brown. When complete, remove from the oven and set aside.

2. Prepare vinaigrette by combining extra virgin olive oil, red wine vinegar, and salt & pepper to taste. Set aside.

3. Combine prepared tomatoes, cucumber, onion, and basil leaves in a large bowl. Add vinaigrette to the mixture and toss to combine. Thirty minutes prior to serving, fold in the bread cubes so flavors can blend. Top with Asiago cheese and enjoy!