Simple Summer Panzanella

Directions

1. 1
   Cut the tomatoes, onion, and cucumber into bite size pieces. I like mine to be a little chunkier than bite size but it is all about mouth-feel. I do recommend keeping the onion slices smaller or it can be a bit overwhelming. For the cherry tomatoes, just slice them in half.
2. 2
   Put all above ingredients in a bowl and season with Maldon Sea Salt, kosher salt, and pepper to taste.
3. 3
   Pour in the vinegar and olive oil. Tear with your hands, the basil leaves, bruising the leaves as you go. Mix everything together and let marinate for a minimum of 30 minutes. I let mine marinate for 1 hour while I prepared the rest of my dinner. Give it a stir every 10 minutes or so.
4. 4
   Once the salad has marinated you just need to make the croutons, portion them into individual bowls, and then spoon the salad over top. I also like to spoon out some of the balsamic/olive oil prior to serving as I prefer my salad with a little less liquid. Sprinkle some of the baby basil leaves on top to finish and a little Maldon Sea Salt to taste.
5. 5
   Heat 1 1/2 tablespoons of olive oil in a skillet over medium heat. Put in the smashed garlic cloves and press down to release their juices.
6. 6
   Tear the slices of Ciabatta Bread into hearty bite-sized pieces.
7. 7
   Once the pan starts to get hot and emits a little hint of smoke, add the bread. Toss to coat in the oil. Toss/stir frequently to avoid any burning.
8. 8
   Let cook for approx. 3 minutes. Remove the garlic, add the rest of the oil, and continue to stir. Season with a generous pinch of salt and some fresh ground black pepper. Let cook until the bread browns and becomes crunchy under the weight of your spoon, approximately 5 minutes. If your pan starts to dry out, add a little more oil.
9. 9
   Remove from the heat and portion into your salad bowls. Check for seasoning and adjust if needed.