Panzanella

Source: Food Wishes

Ingredients

2 cups 1/2 inch fresh bread cubes (about half a loaf)
1/4 C olive oil
1/4 C finely grated parmigiano-reggiano cheese

1 pint cherry tomatoes, halved
2 Tbsp red wine vinegar
2 Tbsp extra virgin olive oil
1/2 tsp minced garlic
1 pinch white sugar
4 leaves basil, chiffonade
salt & pepper to taste

Directions

1. Toss bread cubes with the 1/4 C olive oil. Toast in a preheated 400°F oven for 5 minutes. Stir the breadcubes and add in the parmigiano-reggiano cheese. Bake for 5 more minutes, stirring every so often until golden brown. 
2. While the bread is toasting, combine the tomatoes with 2 Tbsp red wine vinegar, 2 Tbsp olive oil, 1 pinch white sugar, 1/2 tsp minced garlic, and salt. Mix well and let sit for at least 20 minutes. 
3. When ready to serve, add the breadcubes to the top of the salad and mix right before eating.

Notes

This is one of our absolute favorite summer dishes. We eat this with pesto pasta and whatever tomatoes we have growing. Toasting the bread in the skillet is a PIA, so I like baking the bread in the toaster oven. Finely grated cheese is best because it attaches better to the breadcubes. Also, I like it when the cubes aren't soggy so I like to mix them bread cubes with the tomatoes right before I start eating.