Tuscan-Style Panzanella Salad

From “Eat Delicious” by Dennis Prescott (William Morrow Cookbooks)

Makes 6-8 servings

12 ounces ciabatta (or sourdough)

bread 2 tablespoons olive oil 1 tablespoon fresh thyme leaves,

chopped 2½ pounds mixed tomatoes (heirloom, plum, cherry; the more the better) halved or quartered if larger 1 large English cucumber, halved lengthwise and sliced into thin halfmoons ½ medium red onion, sliced into very

thin half-moons ½ teaspoon sea salt ½ cup fresh basil leaves, thinly sliced

VINAIGRETTE 2 tablespoons red wine vinegar 2 tablespoons fresh lemon juice ½ teaspoon Dijon mustard 2 garlic cloves, finely minced ½ cup olive oil ¼ teaspoon sea salt ¼ teaspoon freshly cracked black

pepper

Instructions: Preheat oven to 350 degrees. Use a serrated knife to slice the bread into rustic ½-inch cubes (you want about 8 cups), then spread on a baking sheet. Toss with olive oil and thyme and bake for 12 to 20 minutes, or until golden brown and toasty. Set aside.

In a large bowl, combine tomatoes, cucumber and onion. Season with sea salt, add the basil and give a toss to mix.

Make the vinaigrette: In a medium bowl, whisk together vinegar, lemon juice, Dijon and garlic. Whisking continuously, drizzle in the olive oil until the vinaigrette is thick, smooth and emulsified. Season with salt and pepper.

To the bowl with the chopped tomatoes, add the bread croutons and vinaigrette to taste. Toss and serve.