Panzanella (Italian Bread Salad)

Preheat the oven to 350°F/176°C.

Slice the baguette into cubes and toss onto a baking sheet. Slide into the preheated oven and bake for 15 minutes.

The cubes should be toasted but still have a slight chew to them. Remove from the oven and set aside.

Meanwhile, slice the cherry tomatoes in half using the deli container trick:

• Get out two deli container lids, place the tomatoes on one, and add the other lid to the top. Slice in between the lids with a sharp knife.

Toss the tomatoes into a bowl with a generous pinch of salt. Let sit for at least 15 minutes. This will release the juices from the tomatoes which will be used in the dressing.

While waiting, thinly slice the red onion into half-moons and roughly chop or tear the basil into pieces.

Strain & reserve any liquid that has come out of the salting tomatoes.

In a sealable container, combine those tomato juices with the balsamic vinegar, olive oil, grated garlic, and black pepper. Place a lid on the container and shake until emulsified.

Taste and adjust with more vinegar if needed, or extra oil if you want it thicker.

Add the toasted bread, onions, and basil to the tomatoes and toss together.

Pour the vinaigrette over the top and mix well. Let the salad sit for 15-30 minutes to allow the juices to soak into the bread and improve its texture.

Before serving, taste and adjust with more salt or pepper as needed. Shave over some Parmigiano Reggiano as a garnish, and enjoy.