1 pound loaf rustic country bread, sliced then torn into 1- to 1½-inch chunks
2 tablespoons good-quality balsamic vinegar
1 tablespoon minced shallot
Salt and freshly ground pepper to taste
3 large tomatoes, cut into ½-inch chunks, or a pint of cherry tomatoes, halved, or a mixture of different tomatoes
1 small red onion, thinly sliced
1 unpeeled cucumber, cut in half lengthwise, then into ½-inch pieces
¼ cup sliced olives, either black or kalamata (optional)
½ cup basil leaves, chopped, plus additional for garnish
Instructions
Preheat oven to 400°. In a small saucepan, heat olive oil over medium-high heat; when oil is hot, add garlic cloves. When garlic starts to sizzles, remove the pan from heat and set aside until cool.
Toss bread in a large bowl with 3 tablespoons of the garlic-infused olive oil. Place on a baking sheet. Toast bread until lightly golden and crispy, about 10 minutes, turning occasionally.
To make vinaigrette: Combine remaining olive oil (& garlic) with vinegar, shallot, ¼ tsp salt and ¼ tsp pepper, and mix well.
In a large bowl, toss bread, tomatoes, onion, olives and cucumber with vinaigrette and basil. Season to taste with salt and pepper. Let sit for 30 minutes before serving. Sprinkle with additional basil.
Recipe by forkbelly.com at http://forkbelly.com/panzanella-salad/