Quick garlicky panzanella - "leftover bread salad"
Serves 2
2 cups French country bread slightly toasted and cut into 1-inch cubes, 3 cups sliced tomatoes (heirloom tomatoes preferable), 1/4 cup chopped red onion, 1 cup thinly sliced cucumbers, 1/2 cup fresh bell red pepper cuted into thin stripes, 2 gloves of garlic.
Vinaigrette: 1 tablespoon cup red wine vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, 3 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon lime juice, 1 tablespoon chiffonade mint, 1 tablespoon chiffonade basil
Combine olive oil and garlic in a bowl and mix well. Brush both sides of the bread slices with olive oil mixture. Arrange the slices in a single layer on a baking sheet. Broil for 2 minutes perside or until brown. Cut each slice into 1 inch cubes (excellent shortcut: toast over hot grill or in a toaster and rub with cut garlic before cutting).Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil and honey in a thin stream until emulsified. Combine all vegetables, dress with vinaigrette, and toss well. Leave for 10 minutes and add bread. Toss again well, garnish with mint and basil. Serve immediately.
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