Panzanella

1. In a thick-bottomed sauté pan, heat a tablespoon or two of the olive oil on medium-high heat.
2. Once the oil is heated, add the asparagus.
3. Sauté the asparagus, stirring occasionally, for 6-10 minutes, depending on the thickness of the stalks.
4. Once cooked, remove from heat and allow it to cool.
5. While the asparagus is cooling, prep the rest of the dish.
6. In a very large mixing bowl, add the bread (see directions below on how to dry the bread if using a fresh loaf), halved tomatoes, sliced onions and peppers, feta cheese, garlic, and basil.
7. Toss the ingredients well.
8. In a smaller bowl, add the olive oil, both vinegars, and the salt and pepper.
9. Whisk it together quickly. Once it is blended, quickly pour half of it over the salad.
10. Toss the salad together well.
11. Whisk the remaining half again if needed and pour the remaining it over the salad and continue to toss until the entire salad is coated in the dressing.
12. Serve immediately or chill until ready to serve.

To turn fresh bread into day old bread

1. Preheat an oven to 375°.
2. Cube the bread into 1” pieces.
3. Place the cubes on a baking sheet in a single layer.
4. Once the oven is fully heated, place the baking tray in the oven and then turn the oven off.
5. Allow the bread to sit in the heated, but now cooling oven for 10-15 minutes or until they feel dried out.
6. Remove from the oven and set aside.