1/2 lb (8 oz)
ciabatta or French bread, torn into 1-inch pieces
3 Tbsp
Extra virgin olive oil
1/2 tsp
salt
1/2 tsp
granulated garlic powder
1
large shallot or 1/2 large red onion, thinly sliced
2/3 oz
basil (1/4 cup chopped)
1 pint ( 10 oz)
cherry tomatoes, cut in half and seeded
2 oz
shaved parmesan cheese
Dressing
1/4 cup
extra virgin olive oil
1 tsp
honey
2 Tbsp
white balsamic vinegar
1
large garlic clove, minced
1 tsp
Dijon
1/4 tsp
salt
1/4 tsp
freshly ground black pepper
Method
Heat four cups of water to a boil and preheat the oven at 425°F.
In a medium bowl, whisk together all ingredients for the dressing until fully combined.
Place the shallots/onions into a fine mesh sieve set over the sink. Slowly pour the boiling water over them, quickly softening them as you go.
Add the softened onions to the bowl with the dressing, toss to combine
Place the bread on a large rimmed baking sheet and drizzle with 3 tablespoons olive oil, toss to evenly coat. Sprinkle with with 1/2 teaspoons salt and 1/2 teaspoons garlic powder toss to combine.
Bake in the oven for 10-12 minutes until golden brown all over.
In a large serving bowl, toss the toasted bread with the basil, tomatoes and parmesan. Drizzle the dressing over the bread/tomato mixture, tossing as you go, until fully combined.