Panzanella

http://www.foodnetwork.com/recipes/ina-garten/panzanella-recipe.html

1 loaf stale sourdough bread, cut into 1" cubes
2 tbsp avocado oil
1 carton tiny pear tomatoes, halved
1 English cucumber, sliced
1/3 cup chopped basil


Dressing:
1/2 cup olive oil
1 clove garlic
3 Tbsp. red wine vinegar
1/2 tsp. salt

In a large non-stick skillet, toss together the bread and avocado oil. Cook over medium heat, tossing often, until the bread is slightly golden, about 8-10 minutes. Turn off the heat and set aside.

In a large bowl, combine your tomatoes, cucumber, basil and toasted bread. Toss with the dressing*. Enjoy!

* To make the dressing:
In the cup for an immersion blender, combine your olive oil, garlic, red wine vinegar and salt. Blend until smooth and creamy. Season to taste.