Panzanella

• 1/2 lb (8 oz) Ciabatta or french bread, torn into 1-inch pieces
• 3 Tbsp Extra virgin olive oil
• 1/2 tsp Salt
• 1/2 tsp Granulated garlic powder
• 1 Large shallot or 1/2 large red onion, thinly sliced
• 2/3 oz Basil (1/4 cup chopped)
• 1 pint ( 10 oz) Cherry tomatoes, cut in half and seeded
• 2 oz Shaved parmesan cheese

Dressing

• 1/4 cup Extra virgin olive oil
• 1 tsp Honey
• 2 Tbsp White balsamic vinegar
• 1 Large garlic clove, minced
• 1 tsp Dijon
• 1/4 tsp Salt
• 1/4 tsp Freshly ground black pepper

1. Heat four cups of water to a boil and preheat the oven at 425°F.
2. In a medium bowl, whisk together all ingredients for the dressing until fully combined.
3. Place the shallots/onions into a fine mesh sieve set over the sink. Slowly pour the boiling water over them, quickly softening them as you go.
4. Add the softened onions to the bowl with the dressing, toss to combine
5. Place the bread on a large rimmed baking sheet and drizzle with 3 tablespoons olive oil, toss to evenly coat. Sprinkle with with 1/2 teaspoons salt and 1/2 teaspoons garlic powder toss to combine.
6. Bake in the oven for 10-12 minutes until golden brown all over.
7. In a large serving bowl, toss the toasted bread with the basil, tomatoes and parmesan. Drizzle the dressing over the bread/tomato mixture, tossing as you go, until fully combined.