Slave-free Tomatoes: Panzanella

Step 1

Make the croutons. Add 3 tablespoons of olive oil to a large pan. Heat on medium-high heat and add cubed bread. Salt and cook until browned. Set aside.

Step 2

Make vinaigrette. Add ingredients to a bowl and whisk until emulsified. Set aside.

Step 3

Add vegetables and basil to a large bowl. Toss with vinaigrette, salt, and pepper. Allow to sit for 1 hour. Just before serving, toss in croutons reserving some for garnish. Panzanella is best served same day. (Croutons become soggy if they sit in the salad too long.)