Panzanella

Bread (3 cups 1″ cubes)

EVOO

Salt & Pepper

Tomatoes (2 lbs chopped)

Vinegar (2 TBS)

Fresh oregano (1 TBS, chopped)

Red pepper flakes

Dijon mustard (1/2 tsp)

Basil (1/2 cup torn)

Italian Parsley (1/4 cup chopped)

1. Heat oven to 425. Toss bread with 2 TBS EVOO and pinch salt. Bake 10 min. Allow to cool.
2. Toss tomatoes with 1 TBS vinegar, oregano, 1/4 tsp salt, red pepper, in large serving bowl.
3. Whisk 1 TBS vinegar, mustard, 1/4 tsp salt, pepper TT, with 4 TBS EVOO. Stir in basil and parsley.
4. Toss bread and greens with tomatoes. Allow at least 15 min. soak-in time.