Panzanella Salad

Preheat oven to 350° F. Line a rimmed baking sheet with parchment paper. In a large mixing bowl, whisk together the 2 tablespoons olive oil, small clove minced garlic, ¼ teaspoon fine sea salt and ⅛ teaspoon pepper. Add the bread cubes and stir them together with the oil and seasonings until evenly coated. Spread the bread cubes out in an even layer on the baking sheet, using a small spatula to scrape all of the oil and seasonings from the bowl onto the bread. Bake for 10-12 minutes, until barely golden and crisp, flipping bread cubes over half way through the bake time. Wipe out the bowl to use for tossing together the salad.

In a small bowl, whisk together the 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon honey, ¼ teaspoon fine sea salt and ¼ teaspoon freshly ground black pepper. Set aside.

Place tomatoes in a large colander set over a bowl. Sprinkle ¼ teaspoon fine sea salt over them and briefly toss gently. Let sit for 5 minutes to drain off excess juices.

Place the cucumber and red onion in the reserved mixing bowl. Add the drained tomatoes and dressing. Stir gently to mix. Add the toasted bread cubes and fresh basil; stir gently until just combined. Serve immediately.