Name: Basil & Garlic Gazpacho Panzanella
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 bunch basil, finely chopped; 1 2 cloves garlic; 2 medium to large tomatoes, ½ inch dice; 1 medium cucumber, ½ inch dice; 0.5 lemon, juiced; 0.25 cup good olive oil, or more, to taste; 0.5 loaf of good, crusty bread (ideally day old); 1 pinch Plenty of flaky salt

Ready in: 30 mins

Serves: 4 servings

Ingredients: 8

Gazpacho and panzanella meet in the middle: a basil-garlic paste dresses ripe tomatoes and cucumber, lemon and olive oil bring the acid and body, and toasted bread does what it does in both dishes — soaks up everything worth soaking. Eight ingredients and thirty minutes for four servings of peak-summer lunch.

Ingredients

1	bunch basil, finely chopped
1 - 2	cloves garlic
2	medium to large tomatoes, ½-inch dice
1	medium cucumber, ½-inch dice
¹⁄₂	lemon, juiced
¹⁄₄	cup good olive oil, or more, to taste
¹⁄₂	loaf of good, crusty bread (ideally day-old)
1	pinch Plenty of flaky salt

Instructions

1.	In a mortar and pestle or using a knife, create a vibrant green paste by mashing together basil, garlic, and a pinch of salt.
2.	Combine the basil-garlic paste with diced cucumber, tomatoes, plenty of olive oil, and freshly squeezed lemon juice. Allow the mixture to marinate in the refrigerator for several hours, ensuring optimal flavor infusion.
3.	When ready to serve, preheat the oven to 350°F. Tear the crusty bread into rustic, irregular pieces roughly the size of one-inch cubes. Toss the bread cubes in olive oil and toast in the oven for 10-15 minutes until golden brown and crispy on the outside while retaining a chewy interior. Allow the croutons to cool.
4.	Retrieve the marinated salad from the fridge, and gently combine the vegetables with the prepared croutons. Drizzle the salad with the juice accumulated at the bottom of the bowl, ensuring no flavorful liquid goes to waste. Remember, discarding tomato juice is a culinary crime during the summer season.