Summer Panzanella

Ingredients:

• 1 small (7-ounce) loaf of ciabatta or sourdough bread, cut into 1-inch cubes
• 4 tablespoons butter, melted, or We Olive EVOO
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 English cucumber, thinly sliced
• 2 cups cherry tomatoes, halved
• half a small red onion, peeled and thinly sliced
• 1/3 cup shaved or shredded Parmesan cheese, plus extra for serving
• 1/4 cup thinly sliced fresh basil leaves
• 1 batch Easy Italian vinaigrette 

Italian Vinaigrette Ingredients: 

• 1/4 cup We Olive EVOO
• 2 tablespoons We Olive Aged Balsamic Vinegar
• 1 clove garlic, pressed or finely minced
• 1/2 teaspoon Dijon mustard (optional)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon Kosher salt

Directions

TO MAKE THE PANZANELLA:

1. Heat oven to 350°F.
2. Spread the bread out on a large baking sheet 
3. Meanwhile, as the bread is baking, prep your other ingredients and the vinaigrette.
4. Once the bread is ready to go, transfer it to a large serving bowl, along with the chickpeas, cucumber, cherry tomatoes, red onion, Parmesan, and basil.  Drizzle evenly with the Italian vinaigrette, and toss to combine.
5. Serve immediately, garnished with extra Parmesan if desired.  Or, cover and refrigerate for up to 4 hours to let the flavors meld together more, stirring only once.

TO MAKE THE VINAIGRETTE:

Whisk all ingredients together until combined.