Panzanella

Step 1

Preheat the oven to 350 degrees.

Step 2

Slice the baguette into cubes and toss onto a baking sheet. Place into the preheated 350-degree oven for 15 minutes. The cubes should be toasted but still have a slight chew to them.

Step 3

Slice the cherry tomatoes in half using the deli container trick. Get out two deli container lids, place the tomatoes on one and add the other lid to the top. Slice in between the lids with a sharp knife. Toss the tomatoes into a bowl with a pinch of salt. Let sit for 15 minutes. This will release the juices from the tomatoes which will be used in the dressing.

Step 4

While waiting, thinly slice the red onion into half-moons and roughly chop the basil.

Step 5

Pour the tomato juices into a small container along with the balsamic vinegar, olive oil, grated garlic, and black pepper. Place a lid on and shake until emulsified.

Step 6

Add the toasted bread, onions, and basil to the tomatoes and toss. Pour the vinaigrette over the top and mix. Let the salad sit for 15-30 minutes to allow the juices to soak into the bread creating a soggy, crunchy, chewy texture. Before serving, shave or grated parmigiano reggiano.