Pesto Panzanella

Ingredients

• 6 cups 3/4-inch rustic bread cubes
• 3 heirloom tomatoes, each cut into 8 wedges
• 3 thin slices from a large red onion, quartered
• 3 tbsp. sliced fresh basil
• 1/4 cup extra virgin olive oil
• 3 tbsp. white wine vinegar
• 2 tbsp. basil pesto
• 1/2 tsp. sea salt or to taste
• Freshly ground pepper to taste

Instructions

1. Preheat oven to 450°F. Place bread cubes on a baking sheet and cook for 5 to 10 minutes or until toasty and firm; let cool.
2. Place in a large bowl with tomatoes, onions and basil. Stir together remaining ingredients and drizzle over salad; toss well to coat.