Panzanella | Recipes | Judy Joo

Ingredients

• 2 cups sourdough bread, torn into 1-inch chunks
• 4 cloves of garlic, peeled and crushed
• 5 Tbsp olive oil
• 1 yellow pepper, roasted, deseeded, and cut into 1cm strips
• 1 red pepper, roasted, deseeded, and cut into 1cm strips
• ½ red onion, thinly sliced
• ½ cucumber, seeds discarded, cut into quartered crescents
• 20-25 vine cherry tomatoes, cut in half
• 11-12 basil leaves, torn
• 4 Tbsp sherry vinegar
• salt and pepper