Panzanella Salad – E N T I M I O

Ingredients

• - 4 cups fresh Italian bread, cut into 1-inch cubes
• - 4 large ripe tomatoes, cut into bite-sized pieces
• - 1 cucumber, seeded and diced
• - 1 small red onion, thinly sliced
• - 1/2 cup pitted black olives, halved
• - 1/4 cup fresh basil leaves, torn into small pieces
• - 1/4 cup fresh parsley leaves, chopped
• - 3 tablespoons Entimio Ardente or Intenso organic extra virgin olive oil
• - 1/2 teaspoon of Modena DOP Balsamic Vinegar Aged 12+ Years
• - 1 clove garlic, minced
• - Salt and black pepper, to taste