How to Make Panzanella Bread Salad

Summer is here and a Panzanella bread salad is a crisp refreshening entree for any hot weather event you may want to throw! Ingredients: Bread Loaf Basil Kosher Sea Salt Black Pepper Extra Virgin Olive Oil Garlic Clove Cucumbers 2 Bell Peppers Red Onion Small Tomatoes Tear your loaf of bread into large chunks and place into a large mixing bowl. Top with extra virgin olive oil, a few pinches of salt, and grind black pepper on top. Place bread into the oven at 500 degrees on a baking sheet and set the timer for 10 minutes. Slice your tomatoes in half and place into a large mixing bowl. Cut one half of a red onion into thin slices and place into a separate bowl of water. Slice cucumbers and bell peppers and toss into the mixing bowl. Break 2 cloves of garlic and mince finely then add to the mixing bowl. Drain the red onions, add to mixing bowl, sprinkle sea salt, and toss the ingredients. Pick the hard stems off of your basil, bundle, and give a rough chop. Once the bread has cooled, add the basil and bread into the large mixing bowl and apply a dressing of your choice liberally. Toss the ingredients, plate, and serve.