This Panzanella Salad is the perfect way to use your abundance of tomatoes you may have this summer. Have stale bread on hand too? Perfect!!
Preheat oven to 350°F.
In a small mason jar combine all dressing ingredients and shake well to combine. Set aside.
Cut bread into 1 inch cubes and place on a baking sheet. Toss with olive oil and salt and pepper to taste. Bake for 15-20 minutes or until bread is nicely dried but not burnt.
In a large bowl combine remaining salad ingredients. Toss with bread and dressing. Let the salad rest for 20-30 minutes to let the flavors combine and the bread soak up all the juices. Toss occasionally with resting.