Sourdough Country Loaf

CrustWorthy Recommends: Sourdough Bread Panzanella Salad
Serves 6.
Ingredients:
- 1 CrustWorthy Sourdough Country loaf, cut into 1-inch cubes
- 4 ripe tomatoes, diced
- 1 cucumber, diced
- 1 onion, thinly sliced
- 1 bell pepper, chopped (any color)
- 1/4 cup fresh basil leaves, torn
- 1/8 cup olives, pitted and halved
- 2 tbsp capers (optional)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, finely chopped (optional)
- Salt and black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions:
- In a large bowl, combine the diced tomatoes, cucumber, onion, bell pepper, torn basil leaves, olives, and capers.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, garlic, salt, and black pepper to make the dressing.
- Stove Top: Toast chopped sourdough cubes in a little oil till golden brown.
- Oven: Preheat your oven to 190°C. Spread the sourdough cubes on a baking sheet and toast them until golden and crispy, about 10-15 minutes. Let them cool slightly.
- Add the toasted sourdough cubes to the bowl of vegetables.
- Pour the dressing over the salad and toss gently to combine, ensuring that the bread cubes are evenly coated.
- Let the salad sit for about 15-20 minutes to allow the flavors to meld together.
- Serve with grated Parmesan cheese, if desired.