Seasonal Summer Panzanella Salad
1 Maison CousinTM Multigrain Filone
2 cloves of garlic, minced
¼ cup unsalted butter
1½ cups cherry tomatoes, halved
2 cups English cucumber, chopped
1 cup kalamata olives, pitted
¼ cup red onion, sliced
Handful of each fresh basil and mint leaves
2 tbsp. olive oil
3 tbsp. red wine vinegar
1 tsp. black pepper
1. Pre-heat oven to 350°F. Line a baking sheet with parchment paper. Cut baguette into bite sized pieces. Melt butter with garlic and pour over bread pieces. Toss together and transfer to baking sheet. Bake for 15 minutes, until golden brown.
2. In a large serving bowl, stir together tomatoes, cucumber, olives, red onion and herbs and croutons.
3. In a small bowl, whisk together olive oil, vinegar and pepper. Serve with salad. Enjoy!