Panzanella Salad with Balsamic Reduction

Enjoy a flavorful Panzanella Salad enriched with a tangy balsamic reduction. It's a fresh and vibrant Italian classic.

Ingredients

• 4 cups day-old bread, cubed
• 2 cups cherry tomatoes, halved
• 1 cup cucumber, sliced
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh basil, torn
• 3 tablespoons olive oil
• 2 tablespoons balsamic reduction
• 1 clove garlic, minced
• to taste salt and pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Scatter the cubed bread on a baking sheet and toast in the oven for 5-7 minutes or until golden brown.
3. In a large bowl, combine cherry tomatoes, cucumber, and red onion.
4. Add the toasted bread to the bowl with the vegetables.
5. In a small mixing bowl, whisk together olive oil, balsamic reduction, minced garlic, salt, and pepper.
6. Drizzle the dressing over the salad and toss to combine.
7. Add torn basil leaves and gently mix.
8. Let the salad sit for 10 minutes to allow the bread to soak up the dressing.
9. Serve chilled or at room temperature.

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