¼ c. olive oil, reserving about a tablespoon for brushing the bread
2-3 T. red wine vinegar
4 1/2” thick slices of rustic bread
1 clove of garlic, cut in half down the middle
4 Roma tomatoes, cored and diced
½ of a red onion, sliced thin
Generous handful of fresh basil, chiffonade
Salt and pepper, to taste
Preheat the grill to 450 degrees. In a small covered container combine the olive oil and vinegar and shake well to emulsify.
Brush the bread slices with reserved olive oil and place on the hot grill. Once one side is nicely browned and shows grill marks, flip and brown the other side.
Remove the bread to a cutting board and rub each slice with the cut garlic halves, then cut the seasoned, grilled bread slices into 1” cubes and place the cubes in a large bowl.
Add the diced tomatoes, onion slices, and basil chiffonade and gently blend together with the bread, then toss lightly with the dressing. Season to taste with salt and pepper.
Allow the panzanella to rest for at least 15 minutes to allow the flavors to meld before serving.