Recipe // Panzanella Salad

Ingredients

3 large slices of day old bread, cubed
4 medium size heirloom tomatoes
1 shallot, small dice
2 cloves garlic, minced
3 tbsp capers, drained
1 tsp dried oregano
1 tbsp red wine vinegar
3 tbsp olive oil
Salt and pepper to taste
Fresh basil leaves for garnish

Directions

Preheat oven to 350. Put your bread on a baking tray with a little olive oil, toss to coat and toast for about 5 minutes until golden and crispy. Into a large dish or bowl, add the heirloom tomatoes, shallot, garlic, capers, oregano, red wine vinegar, olive oil, salt and pepper. Toss in the crispy bread cubes and combine. Garnish with fresh basil and eat immediately!