Panzanella - Tuscan Tomato & Bread Salad

• 5 cups crusty Italian bread, torn into bite sized pieces
• 3 tablespoons olive oil
• 1/2 cup extra-virgin olive oil plus extra for coating
• 1/4 cup red wine vinegar
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• 6 large ripe Blush tomatoes cut into wedges
• 1 large red onion, sliced
• 1/2 cup olives, pitted and chopped
• 1/2 cup fresh basil leaves
• 1/2 cup shaved Parmesan

1. Preheat oven to 200°C
2. Toss the torn bread with a drizzle of olive oil to moisten, spread on a baking tray, season with salt & pepper and lightly toast for 10-15 minutes, stirring occasionally, until golden. Remove & set aside.
3. In a large bowl, whisk together the olive oil, vinegar, lemon juice, parsley, and salt.
4. Fold in the bread, tomatoes, onion, olives, and basil.
5. Optional - crumble fetta over the salad or fresh shaved parmesan.

* Panzanella can be prepared ahead of time and refrigerated for several hours or taken on picnics.