Panzanella, Toasted Bread and Tomato Salad

In a large skillet over medium-high heat, melt the butter with 2 tablespoons of the olive oil. Add the bread cubes and sauté, tossing frequently, until golden brown and crisp, about 5 minutes. Turn the heat off and season to taste with salt, pepper, garlic salt, and garlic powder.

In a large bowl toss together the tomatoes, cucumber, cheese, and basil. Add the remaining tablespoon of oil and the red wine vinegar. Season to taste with salt and pepper, toss, then taste and adjust seasoning if necessary. Add the bread, toss again, and serve.

Notes:
Everything in this salad is just seasoned to taste, to don’t feel tied to the quantities. It’s roughly ¼ cup cheese, ½ cup bread, 1 average sized tomato, and ¼ cucumber per person.
Don’t forget that if you use cherry tomatoes in the salad, you have to cut them in at least half so the bread gets flavored by the juices.