Recipe: Spring Panzanella

1 rustic loaf of bread

1 hothouse cucumber

1 pkg grape tomatoes

parmesan cheese

olive oil

salt and pepper

Dressing:

1/4 c olive oil

1/4 c red wine vinegar

1 tsp basil

1 tsp oregano

1 tsp salt

1/2 tsp pepper

Cut bread into large crouton sized chunks. Heat oil in skillet. Toss in the bread salt and peppering it. Toast tossing occasionally. Meanwhile cut tomatoes in half and seed and dice the cucumber. Mix together the dressing ingredients and whisk well to combine. Mix together the bread and the vegetables, drizzle with however much dressing you want and sprinkle with parmesan cheese. Serve while still warm.

I watched a greek panzanella made on food network and decided to make one of my own. It worked really well and it looks really pretty too. Nice and different for potlucks and stuff.