Garlic & Herb Panzanella (No-Cook Vinaigrette)

Ingredients

• 3 tbsp Garlic-infused olive oil
• 1.5 tbsp Red wine vinegar
• 1 tsp Dijon mustard(optional)
• 0.5 tsp Kosher salt
• 0.25 tsp Black pepper
• 250 g Cherry tomatoes
• 0.5 small Red onion
• 150 g Baguette (day-old), cut into bite-size cubes
• 10 g Fresh basil, torn
• 10 g Fresh parsley, chopped

Instructions

1. 1

   Preheat oven to 425°F (220°C). Spread baguette cubes on a baking sheet and toast until golden and crisp, about 5 minutes.

2. 2

   While the bread toasts, whisk garlic-infused olive oil, red wine vinegar, Dijon mustard (if using), salt, and black pepper in a large bowl.

3. 3

   Add tomatoes (halved), red onion (thinly sliced), basil, and parsley to the bowl. Toss to coat.

4. 4

   Add the hot toasted bread to the bowl and toss again. Let stand 2 minutes to slightly soften the bread, then serve.