Panzanella Salad

Cut the stale bread into roughly 1/2-inch cubes. Ensure the crust is included.

Heat a large skillet over medium heat. Add a generous amount of olive oil, ensuring each bread cube is coated. Toast the bread cubes, stirring frequently, until golden brown and crispy on the outside but still slightly chewy inside. This should take about 5-7 minutes. Add more oil if needed.

Grate fresh Parmesan cheese over the toasted bread cubes. Stir to combine and continue toasting for another minute until the cheese is melted and lightly browned.

Remove the skillet from the heat and let the croutons cool completely before using them in the salad. This prevents them from becoming soggy.

Wash and halve all the cherry tomatoes, regardless of size or shape. If you have a mix of sizes, you can halve them in batches or all at once.

Place the halved tomatoes in a bowl. Season generously with salt, freshly ground black pepper, and a pinch of sugar. Drizzle with red wine vinegar and olive oil.

Finely mince the garlic cloves.

Add the minced garlic and chopped fresh basil to the tomatoes. Toss gently to combine.

Cover the bowl and let the tomatoes sit at room temperature for about 20 minutes. This allows the flavors to meld and the tomatoes to release their juices.

Add the cooled croutons to the bowl with the marinated tomatoes. Gently toss to combine, ensuring the croutons are coated in the tomato juices and dressing.

Let the salad sit for another 3-4 minutes to allow the croutons to absorb some of the dressing. Evaluate the dressing consistency; if it seems too dry, add a little more olive oil and vinegar.

Garnish with a little more chopped basil and an optional drizzle of olive oil. Serve immediately.