Panzanella (Tuscan Bread And Tomato Salad)

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Place on a baking sheet: 5 cups 1-inch bread cubes (from a 1-pound loaf of rustic bread)

2. Step 2.

   Toss the bread cubes with: 3 tablespoons olive oil

3. Step 3.

   Spread the cubes out evenly and bake, shaking the pan once or twice, until browned, 10 to 15 minutes. Meanwhile, whisk together in a small bowl: ⅓ cup extra-virgin olive oil; ⅓ cup red wine vinegar; 3 tablespoons lemon juice; 3 tablespoons minced parsley; 1 garlic clove, minced; ½ teaspoon salt; Black pepper to taste

4. Step 4.

   Toss the croutons in a salad bowl with: 2 cucumbers, peeled, halved lengthwise, seeded, and cut into ½-inch cubes; 2 large tomatoes, cut into ½-inch cubes; ½ medium red onion or 5 green onions, thinly sliced; ⅓ cup pitted and halved black olives; ⅓ cup coarsely chopped basil, parsley, or a combination

5. Step 5.

   Add the dressing and toss well. Sprinkle with, if desired: (½ cup Parmesan shavings [about 2 ounces])

6. Step 6.

   Serve at once.