Tuscan-inspired Panzanella Salad - Cooking With Parita

Ingredients

• 6-7 cups ciabatta bread cut into cubes (340g )
• salt
• black pepper
• 1/4 tbsp + 1 tbsp olive oil
• 2 cups cherry tomatoes
• 1/4 cup roasted red pepper (from a jar)
• 1/4 cup sundried tomaotes (packed)
• 2 tbsp capers
• 1/3 cup kalamata olives
• 1 small/medium onion
• 1/2 cup fresh basil leaves (roughly chopped)
• 1/4 cup olive oil
• 3 tbsp red wine vinegar
• 3-4 garlic cloves (grated)
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 tbsp nutritional yeast