Chili Crisp Panzanella

Step 1

To make the crispy bread cubes: In a large skillet or sauté pan over medium-low heat, add the olive oil. Working in batches, add the bread cubes to the pan, just enough to cover the bottom. Be sure not to overcrowd. Lightly fry them, frequently tossing, for 5 minutes, or until the sides are nicely browned. Repeat with the remaining bread cubes until all are equally cooked and lightly fried. Transfer the bread cubes to a large bowl and drizzle the chili crisp on them while still hot. Toss thoroughly so that the chili crisp fully coats the crispy bread cubes. Set aside.

Step 2

To make the vinaigrette: In a medium bowl, add the rice vinegar, chili crisp, mustard, salt, pepper, lemon zest (roughly 1 tsp.), and lemon juice (roughly ¼ cup), and whisk everything to combine. While whisking, drizzle in the olive oil to emulsify the sauce.

Step 3

To make the salad: In a large bowl, mix both types of tomatoes, cucumber, bell pepper, red onion, and basil. Add the bread cubes and pour in about half of the vinaigrette. Toss thoroughly. Taste and season with more vinaigrette, salt, and pepper if desired.

Step 4

Let sit for 20 to 30 minutes before serving to soak up the dressing.

Step 5

The leftovers can be stored in an airtight container at room temperature for up to 1 day. You can refrigerate it, but it will affect the texture of the tomatoes and bread cubes.