Serves 2

Ingredients:

• 1/2 loaf Ciabatta
• 1 piece Summer Squash
• 1 pint Cherry Tomatoes
• Basil, roughly chopped
• 1/2 cup Olive Oil
• 1/4 cup Red Wine Vinegar
• 1/2 tsp Salt
• Pepper

Preheat oven to 300 degrees.

Slice the bread into roughly 1-inch cubes. Spread them on a baking sheet. Bake at 300 degrees until hardened on the outside but still slightly soft in the middle, 15 to 20 minutes, stirring once or twice during baking.

Using a mandolin or sharp chef’s knife, cut squash into paper thin slices. Cut cherry tomatoes in half. Whisk together olive oil, red wine vinegar, garlic, salt and pepper. In a large salad bowl, toss together all the ingredients with basil leaves.