Panzanella - The Epitome of Local, Seasonal and Flavorful

Name: Panzanella - The Epitome of Local, Seasonal and Flavorful
Ingredients: 4 cups country style bread, cut into medium dice, approximately ½ pound; 2 tablespoons extra virgin olive oil or reserved garlic oil; 1 to 2 pounds ripe heirloom tomatoes, core removed and cut into medium dice; 1 red onion, cut in half and thinly sliced; 1 small cucumber, peeled, seeded and cut into small dice; 2 ribs celery, cut into small dice; ½ cup loosely packed basil leaves, roughly torn; 1 head garlic, separated into cloves, roasted in extra virgin olive oil until soft (reserve garlic oil); 1 cup olives (such as Ascolono, Gaeta, Kalamata, Liguria or Ponentine), drained and cut into medium dice; 2 tablespoons red wine vinegar; 4 tablespoons olive oil, half reserved garlic oil and half extra virgin olive oil; kosher salt (or fine sea salt) and cracked black pepper, to taste

eatdrinkbetter.com

Although Panzanella was created out of the need to do "something" with leftover bread, this traditional Tuscan salad is far from the ordinary, not a cliché

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Ingredients

4 cups country style bread, cut into medium dice, approximately ½ pound
2 tablespoons extra virgin olive oil or reserved garlic oil
1 to 2 pounds ripe heirloom tomatoes, core removed and cut into medium dice
1 red onion, cut in half and thinly sliced
1 small cucumber, peeled, seeded and cut into small dice
2 ribs celery, cut into small dice
½ cup loosely packed basil leaves, roughly torn
1 head garlic, separated into cloves, roasted in extra virgin olive oil until soft (reserve garlic oil)
1 cup olives (such as Ascolono, Gaeta, Kalamata, Liguria or Ponentine), drained and cut into medium dice
2 tablespoons red wine vinegar
4 tablespoons olive oil, half reserved garlic oil and half extra virgin olive oil
kosher salt (or fine sea salt) and cracked black pepper, to taste