Tomato Bruschetta Panzanella

Ingredients

• 2 pints tomatoes (choose your favorite: cherry, grape, heirloom, Campari or Roma, halved or quartered if large)
• 1 heaping tablespoon sliced fresh basil (about 15 or so leaves, rolled and sliced)
• 2 cloves fresh garlic (minced)
• 1/2 teaspoon kosher salt (plus more for bread)
• 1/4 teaspoon freshly ground black pepper (more to taste)
• 2 pinches dried red pepper flakes (optional)
• 3 tablespoons olive oil (plus more for bread)
• 2 tablespoons balsamic vinegar
• 6 cups cubed crusty bread (I used about 3/4 of a 1.9 pound loaf)

Instructions

1. 1

   Preheat your oven to 400℉ (or 200℃).

2. 2

   In a bowl, toss the tomatoes with the basil, garlic, salt, black pepper, pepper flakes (if using), 3 tablespoons olive oil and 2 tablespoons balsamic vinegar and let marinate for a few minutes.

3. 3

   Place the cubed bread onto a rimmed, metal baking sheet. Drizzle generously with oil, season with a few pinches of kosher salt and then toss well with your hands. Spread out evenly and bake on the middle rack of your preheated oven for 8 to 10 minutes or until the edges are golden brown and toasted. Rotate the pan halfway to ensure even toasting.

4. 4

   Let the toasted bread cubes cool for 5 minutes before adding to a large serving dish. Pour the marinated tomatoes (and their liquids) over top of the bread and toss to combine. Serve immediately.