Name: Summer Panzanella
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 small servings (or 2 large servings)
Ingredients: 1 small (7-ounce) loaf of ciabatta or sourdough bread, cut into 1-inch cubes; 4 tablespoons butter (I used Land O Lakes® Salted Butter in Half Sticks), melted; 1 (15-ounce) can chickpeas, drained and rinsed; 1 English cucumber, thinly sliced; 2 cups cherry tomatoes, halved; half a small red onion, peeled and thinly sliced; 1/3 cup shaved or shredded Parmesan cheese, plus extra for serving; 1/4 cup thinly sliced fresh basil leaves; 1 batch Easy Italian vinaigrette (see below); 1/4 cup extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 clove garlic, pressed or finely minced; 1/2 teaspoon Dijon mustard (optional); 1/2 teaspoon dried oregano; 1/4 teaspoon Kosher salt