Gluten Free Summertime Panzanella Tomato Salad

Ingredients

• 2 to 2  1/2 pounds assorted heirloom tomatoes (I have used miniature "Candyland" tomatoes)
• 2 slices gluten free bread (I have used Canyon Bakehouse Country White)
• 1 tablespoon extra virgin olive oil
• 1  1/2 teaspoon garlic, peeled and minced
• 1/4 cup red onion, thinly sliced (can use vadalia)
• 1/4 cup cucumber, cut into 1/4" dice (I used a local seedless one)
• 1 recipe Karen's Shaken Italian Dressing

Instructions

1. Make the Shaken Italian Dressing (see recipe; you will have extra for more salad creations)
2. For the bread: Cut bread into desired size. I cut mine small - the same size as these small tomatoes - 1/2 .(The size is up to you.)
3. Skillet method: (I use this method in hot Summer) Heat a 10" - 12" skillet over low-medium heat with the olive oil. Add the garlic and bread and toss quickly so the bread absorbs the garlic and oil. Toast, turning after golden until the bread is lightly toasted - yet still little chewy in the center, not totally crispy. remove to a plate. Sprinkle gently with sea salt.
4. Oven method: Preheat oven to 375 degrees. Combine the bread, olive oil and garlic on a rimmed baking pan to fit. Mix in to combine ingredients. Toast in the oven, until just crispy and golden on the outside, yet with a chewy interior - about 8 - 10 minutes. Sprinkle gently with sea salt.
5. Cut tomatoes into bite sized pieces if large. Add to a serving platter or bowl with the sliced onions and cucumber. Toss in the Shaken Italian Dressing (about 1/4 - 1/3 cup) and mix. Just before serving add the bread cubes and basil leaves. Toss all to combine & enjoy.

A nice add-in: cubes of fresh Mozzarella; cut into the same size as the tomatoes.

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This recipe may not be reproduced without the consent of its author, Karen Sheer