Classic Panzanella Salad for 4 Servings

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the bread cubes with 2 tbsp of olive oil on a baking sheet.
3. Bake for 10–12 minutes, tossing halfway through, until the cubes reach a mahogany-colored hue and have a shattering crust. Set aside to cool completely.
4. Place chopped tomatoes in a colander over a bowl and sprinkle with sea salt. Let them sit for 15 minutes to release their natural juices.
5. In a large mixing bowl, combine the salted tomatoes (and the collected juice), diced cucumber, and sliced red onion.
6. In a small jar or bowl, whisk together the olive oil, red wine vinegar, minced garlic, pepper, and salt until fully emulsified.
7. Pour the vinaigrette over the vegetable mixture and toss gently to coat.
8. Fold in the toasted bread cubes and torn basil leaves.
9. Let the salad rest for 30 minutes at room temperature to allow the bread to absorb juices.