A flavorful and simple summer panzanella salad made with heirloom tomatoes, red onion, basil, and grilled sourdough bread, dressed with olive oil and vinegar.
1: Season sourdough bread with salt, pepper, and olive oil and grill quickly. Set aside.
2: Wash and cut your tomatoes, onion, and basil leaves.
3: Rub the bread with a garlic clove and cube it.
4: To make the dressing, add all dressing ingredients to a jar and shake.
5: Pour dressing over the salad, sprinkle flaky sea salt, mix and enjoy!
