Egg and Heirloom Panazella Salad
6 cups ¾-inch hearty bread cubes or pieces (such as olive, potato rosemary or Pugliese)
¼ cup extra virgin olive oil
3 tbsp. lemon juice
1 tsp. sugar
½ tsp. sea salt or to taste
1 to 2 cloves garlic, minced
Freshly ground pepper to taste
4 medium-size heirloom tomatoes, cut into 1-inch cubes
¼ of a medium red onion, very thinly sliced
¹/³ cup snipped fresh basil
4 hard boiled free-range eggs, chopped
- Preheat oven to 450°F
- Place bread cubes on a baking sheet and cook for 5 to 10 minutes or until toasted; let cool.
- Whisk together oil, lemon juice, sugar, garlic, salt and pepper in a large bowl. Add toasted bread, tomatoes and onion and stir well, pressing lightly on tomatoes with the back of a spoon to release some juices.
- Lightly stir in basil and hard-boiled eggs. May be chilled or served at room temperature.