Panzanella

Ingredients:

• 1/2 loaf stale bread (I used rosemary herb)
• 1/2 cup grape tomatoes, cut in half
• 1/2 cup English cucumber, chopped
• 1/4 cup red onion
• 1/4 cup yellow onion
• 3-4 leaves fresh basil, chiffonade
• 3-4 tablespoons fresh parsley, finely chopped
• 1/3 cup olive oil
• 1/4 cup apple cider vinegar
• 1 tablespoon garlic, minced
• 1/2 tablespoon whole grain mustard
• 1/2 tablespoon red pepper flakes
• 1 teaspoon fresh ground pepper
• 1 teaspoon sea salt
• shredded parmesan, for topping (optional)
• balsamic vinegar, for drizzling (optional)

Here's How:

1. Cut the stale bread into 1x1 inch cubes. I used a rosemary herb bread, but any crusty bread will work. If you don't have stale bread, you can toast the fresh bread cubes at 200 F for 30-40 minutes and then proceed with the rest of the recipe.
2. Combine the bread, grape tomatoes, cucumber, red onion, yellow pepper, fresh basil and parsley. Toss gently and let rest for a few minutes so that the juices from the tomatoes and cucumber have time to start soaking into the bread.
3. In a mason jar or small bowl, whisk together the olive oil, apple cider vinegar, garlic, whole grain mustard, red pepper flakes, salt and pepper until it has emulsified into a vinaigrette. Pour the dressing over the bread and vegetables and toss until completely combined. The panzanella is good served right away at room temperature, or chill up to 24 hours to let the bread soak up as much flavor as possible. Enjoy!