Italian Panzanella

Instructions

1. Toast the bread
   Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet, drizzle with 1 tablespoon olive oil and toss to coat. Bake for 10-15 minutes until golden and crisp but not hard. Allow to cool completely.
2. Prepare the vegetables
   In a large bowl, combine tomatoes, cucumber, and red onion. Let sit for 10 minutes to allow the tomatoes to release their juices.
3. Make the dressing
   In a small bowl, whisk together the remaining olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper until well combined and emulsified.
4. Combine the salad
   Add the toasted bread cubes to the bowl with the vegetables. Pour the dressing over the mixture and toss gently to combine. Allow the salad to sit for at least 15 minutes so the bread can absorb the dressing and tomato juices.
5. Add finishing touches
   Just before serving, add the torn basil leaves and olives (if using). Toss gently to incorporate. Taste and adjust seasoning with additional salt, pepper, or vinegar if needed.
6. Serve
   Transfer to a serving platter or individual plates. Drizzle with a little extra virgin olive oil and garnish with additional basil leaves if desired. Serve immediately while the bread still has some texture.