Panzanella Salad Prep Time: 25 minutes Cook Time: 10 minutes Ingredients - CROUTON INGREDIENTS - 1/2 cup unsalted butter - 1 tablespoon garlic, minced - 6 cups day old bread--preferably a French or Italian loaf - salt and pepper to taste - SALAD INGREDIENTS - 2 pounds tomatoes, diced - 1/4 cup red onion, minced - 2 teaspoons garlic, minced - 1/2 cup olive oil - 2 tablespoons lemon juice - 2 tablespoons fresh basil leaves, chopped	1

	- 1 tablespoon fresh tarragon leaves, chopped - 1 teaspoon kosher salt - fresh ground black pepper to taste - 1/2 cup parmesan cheese    An Italian classic combining the great flavors of olive oil, tomatoes, and garlic.   Directions Preheat oven to 375°. Remove crusts from bread and cut into 1/2 inch cubes. Melt butter in a large skillet until it foams. Add garlic, cook until fragrant (30 seconds to 1 minute).  Add bread cubes and toss to coat with butter. Season with salt and pepper to taste and place on a baking sheet; toast in oven until crispy (5-10 minutes). While croutons are toasting, mix all other ingredients, except for cheese, in a large bowl. Add croutons, toss.  Add parmesean cheese and stir.  Sprinkle more cheese on top, if desired. Can be served on a platter or with large lettuce leaves on individual salad plates.	2