Puttanesca Panzanella

 I pan-fry the croutons so they're crispy, yet soft, and flavored with olive oil, which pairs
well with tangy olives, capers, and tomatoes (aka puttanesca sauce). A salty girl's dream lunch.

Serves 2-4

Croutons

• 1medium loaf high-quality crusty bread, preferably white
• 6tablespoons olive oil
• Pinchkosher salt

Salad

• 1cup cherry tomatoes, halved
• 1/2cup kalamata olives, pitted and halved
• 2cloves garlic, minced
• 1tablespoon capers, drained
• 1/4cup Parmesan cheese, broken into small chunks
• 1pinch red pepper flakes
• 2tablespoons balsamic vinegar
• 2tablespoons olive oil
• 1/2teaspoon kosher salt
• 1-2tablespoons red onion, sliced thinly

1. Cut most of the crust off of the bread and discard or save for another use. Cut the bread into 1-inch cubes. You should have about 4 cups.
2. Heat a large heavy sauté pan over medium-high heat. You want the croutons to fit in one layer with room in between to flip. You may have to fry the bread in two batches. When the pan is hot, add olive oil (just 3 tablespoons if you're only doing half), and when the oil is hot, add the cubes of bread in one layer (they should sizzle—but make sure they don't burn). After 2 minutes or so, when the undersides of the croutons are nicely brown, flip each crouton. Cook for another few minutes until brown and flip onto a plate.
3. Combine all the salad ingredients, toss, and let sit for 15 minutes, stirring occasionally. Then add the croutons. You could serve on a bed of arugula or basil, but it really doesn't need it.

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https://food52.com/recipes/35771-puttanesca-panzanella