Summer Panzanella Salad

OK, enough with the pastas and warm, heavy dishes.

If there was ever a dish that SCREAMS summer, panzanella would be it.

I can’t think of many other things I’d love to eat by the pool, by the beach, in a raft…this salad is superb anytime, anywhere. And considering it takes almost zero time to prepare, you really have no excuse for not enjoying this amazing bread salad at least once this summer. I legitimately think I could eat it every day from now until Labor Day and be totally cool with it. It’s so crazy simple, but the various textures and veggies give it so much depth and flavors-it’s as if it’s got layers and layers of deliciousness.

I really can’t blog about it much further…I’ve got to go indulge in a big bowl right now!

And as always, don’t stick to my guidelines. Add as many, or as few, veggies as you like, use whatever bread you’ve got and season it to your tastes. But I will admit, my verison will not disappoint!

*Another note-serve this as soon as it’s prepared-the wet veggies and dry bread DO NOT sit well together in the fridge for long periods of time

1 stale organic baguette, cubed

2 Roma tomatoes, sliced

1 or 2 cucumbers, sliced

1 red onion, sliced thin

1 bunch fresh basil, minced

1/2 red bell pepper, minced

1/4 cup vegetable broth

8 tbsp olive oil, divided

1 tsp dried thyme

1 tsp dried oregano

Sea salt and black pepper to taste

• Preheat oven to 300 degrees
• Toss bread cubes in vegetable broth, 4 tbsp oil, thyme, oregano, salt and pepper-cover and let marinate at room temperature for 20 minutes
• After 20 minutes, lay cubes on a baking sheet and bake at 300 degrees for 15-20 minutes, turning halfway through
• Toss bread with veggies and remaining olive oil, salt and pepper and serve