Summer Panzanella

Ingredients

The salad

• 1 small (7-ounce) loaf ciabatta or sourdough bread, cut into 1-inch cubes
• 4 tablespoons butter, melted
• 1 15-ounce can chickpeas, drained and rinsed
• 1 English cucumber thinly sliced
• 2 cups cherry tomatoes, halved
• ½ small red onion, peeled and thinly sliced
• ⅓ cup shaved or shredded Parmesan cheese, plus extra for serving
• ¼ cup thinly sliced fresh basil leaves
• 1 batch Easy Italian vinaigrette

The vinaigrette

• ¼ cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, pressed or finely minced
• ½ teaspoon Dijon mustard (optional)
• ½ teaspoon dried oregano
• ¼ teaspoon Kosher salt

Instructions

Nutrition Facts (estimated)