PANZANELLA

• 2 cups bread cubes

• 2 tablespoons plus 1/4 cup extra virgin olive oil, divided

• 2 1/2 teaspoons kosher salt, divided

• 1 teaspoon freshly cracked black pepper, divided

• 1 large English Cucumber, seeds removed then cut into 1-inch cubes

• 1 large tomato, stem removed and cubed

• 1 large red onion, peeled and cubed

• 1/4 cup jarred artichoke hearts, drained and roughly chopped

• 2 tablespoons capers, drained

• 1/3 cup fresh basil leaves, chopped

• 1/4 cup Red Wine or Champagne Vinegar

• 1 tablespoon Dijon mustard

• 1 teaspoon granulated sugar

• 1/4 teaspoon crushed red pepper flakes

• 1 teaspoon grated garlic

Preheat the oven to 350 degrees F. Toss the bread cubes with 2 tablespoons extra virgin olive oil, 1 teapsoon kosher salt, and 1/2 teaspoon black pepper. Place on a baking sheet and bake until golden and crunchy, about 5-7 minutes.

While the bread is baking, combine all of the vegetables in a large mixing bowl then set aside. To make the dressing, combine the remaining 1/4 cup olive oil, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon crushed black pepper in a mixing bowl. Add the vinegar, Dijon mustard, sugar, red pepper flakes and garlic. Whisk until the mustard emulsifies the dressing. Set aside.

Remove the bread cubes from the oven and allow to slightly cool then mix with the vegetables. Pour enough dressing over the vegetable and bread mixture ensuring that you don’t drown it in too much dressing. You can always add more as the bread cubes will absorb some of the liquid over time. Allow this to marinate for at least an hour, top with more dressing if needed, then serve at room temperature. If you have extra basil, I like to serve that on top of the finished salad before giving to guests.