Panzanella

Ingredients:

• 1 loaf of French bread, torn or cut into bite size pieces
• 3 Tbsp freshly squeezed lemon juice, plus more as needed (No, the stuff in the bottle does not count)
• 1/2 cup extra-virgin olive oil, plus more as needed
• 2 Tbs. Champagne vinegar, plus more as needed
• 1C grape tomatoes, sliced in half lengthwise
• 1 small red onion, thinly sliced
• 1C greens spicy greens, such as Arugula or Mizuna
• 1C fresh basil leaves (chiffonade)
• 1 Cucumber, peeled and diced
• Shaved Parmigiano Reggiano Cheese
• Salt and freshly ground pepper, to taste

Directions:

In a bowl, combine the tomatoes, greens, cucumber, onion and basil. In a separate bowl, combine the 1/2 cup olive oil, the 2 Tbs. vinegar, and the lemon juice. Drizzle over the tomato mixture. Season with salt and pepper and toss well.

Place half of the bread in a wide, shallow bowl. Spoon half of the tomato mixture over the bread. Layer the remaining bread on top and then the remaining tomato mixture. Cover and let sit for 1 hour.

Just before serving, toss the salad and adjust the seasonings with salt and pepper. If the bread seems dry, whisk together a little more oil, vinegar and lemon juice. Garnish with shaved cheese and serve immediately. Serves 4 to 6.