Panzanella is a bread salad made with fresh tomatoes, onions and herbs. It's so refreshing in the summertime and also makes a satisfying vegetarian meal in itself.

PREP TIME: 10 minutes
COOK TIME: 15 minutes

1 loaf crusty Italian or sourdough bread
6 whole tomatoes (we like heirlooms for this recipe), cut into one-inch pieces
1/2 red onion, thinly sliced
1/4 cup plus 2 tablespoons olive oil, divided
1 tablespoon red wine vinegar
1 cup thinly sliced fresh basil leaves
1/2 cup crumbled Feta cheese
Salt and pepper, to taste

Preheat the oven to 325F. Cut the bread into 1-inch cubes, arrange on a baking sheet, and drizzle lightly with 2 tablespoons olive oil. Place the pan in the oven for 15 minutes to slightly crisp (“stale”) the bread without toasting it. Remove it from the oven and allow to cool.

In a large bowl, combine bread, tomatoes, and onion. In a small jar, shake together the olive oil, vinegar, salt and pepper. Pour over the salad ingredients, tossing gently. Add basil and Feta and toss again. Cover and allow to sit at room temperature for an hour or two before serving.

Season with salt and pepper to taste.