Tomato-Basil Panzanella Salad

Packed with a punch of flavor from tangy feta cheese, assorted olives and fresh basil, this salad is a great way to use farm-fresh tomatoes and basil and day-old crusty French bread!

4 cups (3/4” thick) cubes crusty French bread, 4-6 oz.

1 Tbs. + ¼ cup olive oil

½ tsp. garlic powder

2 Tbs. red wine vinegar

½ tsp. sugar

½ tsp. salt

¼ tsp. cracked pepper

1 cucumber, quartered lengthwise, cut into crosswise into 1”- pieces

1 lb. tomatoes, cherry or whole tomatoes (if whole, cut into bit-sized pieces), about 2 cups

4 oz. feta cheese, coarsely crumbled, 1 cup

1 cup drained, pitted Kalamata olives

2 scallions, diagonally sliced

1/3 cup fresh basil leaves

Preheat oven to 350°F. On jellyroll pan, toss bread cubes with 1 Tbs. oil and ½ tsp. garlic powder. Bake, stirring occasionally, until golden, 3-8 minutes; cool. 

In large bowl, combine remaining ¼ cup oil with vinegar, sugar, salt and pepper. Add bread, cucumber, tomatoes, cheese, olives and scallions; toss until coated. Let stand at least 15 minutes before serving. Stir in basil just before serving. Makes 6 servings.

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