1 small French Baguette, cut into 1 inch cubes
1 pound cherry tomatoes, cut in half
1/2 red onion , thinly sliced
1 English cucumber, cut into bite size chunks
3 garlic cloves , sliced
1/2 cup olive oil extra virgin
4 tablespoon butter, melted
1/2 cup fresh parsley chopped
1/4 cup basil leaves torn into small pieces
1 tablespoon red wine vinegar
3 tablespoon olive oil
Salt and Pepper to taste
Heat the oven to 350 degrees
Place cubed baguette on a large baking sheet. Mix together 1/2 cup of olive oil with melted butter and garlic. Drizzle mixture over bread cubes and toss to coat bread. Place in oven and bake for 15 minutes or until the bread is golden brown, stirring about half way through to brown evenly. Remove from oven and set aside to cool.
In a large bowl, mix together, tomatoes, cucumbers, onions
Combine vinegar with 3 tablespoon of olive oil, salt and pepper and pour over the salad and mix well.
Add toasted bread and parsley, and basil toss to coat and mix in the herbs.
Can be served immediately or prepared 15 – 30 minutes in advance.
Keywords: basil, garlic, tomatoes, cucumber, onion, salad, panzanella, summer,