1loafFrench or Italian bread, a day or two old works best
3tbsolive oil
1 1/2lbscherry tomatoes, halved
1/3cupred cabbage, thinly sliced
1/3cupfresh basil, torn
1/3cupgoat cheese crumbles
Panzanella Dressing
1/4cupolive oil
2tbswhite wine vinegar(Have an extra tbs handy just in case)
1/2tspDijon mustard
1small clove garlic, minced
1/4tspsalt
1/4tsppepper
Instructions
Cut the bread into large, rough, 1-inch cubes. Heat the 3 tbs olive oil in a wide saucepan over medium. Add the bread, and cook, tossing frequently, for 10 minutes, or until nicely browned.
Meanwhile, toss together the tomatoes, red cabbage, and goat cheese.
Whisk together the dressing ingredients to have at the ready.
When the bread is done, add it to the tossed vegetables. Pour the dressing over the bread, and toss.
This salad gets better as it sits. If you're able, let it rest 30 minutes before eating. It can also be prepared hours ahead of time, perfect for potlucks, barbecues, or make ahead lunches.