Roasted Grape Tomato Panzanella Salad | Just A Pinch

Ingredients

• ## PARMESAN CROUTONS
• - olive oil for coating pan
• 4 cup(s) French or Italian baguette cut into 1 inch cubes
• 2 tablespoon(s) butter
• 2 tablespoon(s) olive oil
• 1-2 teaspoon(s) fresh garlic minced or grated
• - salt and freshly ground pepper
• 1/4 cup(s) grated Parmesan cheese, or a little more if you like
• ## SALAD
• 4 cup(s) prepared Parmesan croutons
• 8 ounce(s) grape tomatoes
• - Kosher salt and freshly ground pepper
• 1-1/2 cup(s) cucumbers seeded, peeled and diced
• 1/4 medium red onion, thinly sliced
• 10 or more Kalamata olives, halved
• 4 ounce(s) Fontina cheese diced in 1/2 to 1 inch pieces
• ## DRESSING
• 1 teaspoon(s) Dijon mustard
• 3 tablespoon(s) red wine vinegar
• 1/2 teaspoon(s) Kosher salt
• 1/4 teaspoon(s) freshly ground pepper
• 1/2 cup(s) extra virgin olive oil