Panzanella Salad

4  slices Italian bread 1/2 teaspoon of garlic powder or fresh garlic chopped  4 ripe tomatoes chopped 

1 cucumber, peeled and sliced

2 tablespoons of soft butter

2 Tablespoons of fresh basil

Black olives Vinaigrette  3 tablespoons of olive oil  2 teaspoons of balsamic vinegar  salt and pepper to taste

Preheat oven to 375F. Spread the butter over the Italian bread and sprinkle with the garlic powder. Place on a foil lined baking sheet and bake until golden brown. Meanwhile, toss the tomatoes and cucumber with a light amount of salt and allow to sit.

Combine the oil and vinegar for the vinaigrette and season to taste with salt and pepper.

When the bread is toasted, cut into cubes, toss with the reserved tomato and cucumber salad, add the basil and black olives and the vinaigrette. Allow the salad to rest for a few minutes so that the bread can absorb the dressing.