5 cups hearty, peasant bread torn into chunks (sourdough works great)
1/2 cup extra virgin olive oil (plus some for drizzling)
1/4 cup red wine vinegar
1/4 cup freshly squeezed lemon juice
5 large, ripe tomatoes cut into large cubes or wedges
1/3 cup fresh basil leaves, cut into ribbons/shredded (chiffonade)
1/3 cup fresh flat-leaf, Italian parsley
1/2 cup, Parmigiano-Reggiano cheese, shaved
1/2 teaspoon salt (plus some for seasoning the bread)
freshly cracked black pepper
Preheat oven to 350°F. Place bread chunks in a single layer on a cookie sheet. Drizzle with olive oil, and season lightly with salt and pepper. Bake 15 minutes until dry and barely toasted.
Shave the Parmesan cheese with a vegetable peeler and set aside.
In a large bowl, whisk together olive oil, vinegar, lemon juice, basil, parsley and salt. Fold tomatoes into dressing.
Serve panzanella at room temperature as a light lunch or a side dish with tenderloin, topped with a poached quail egg from your backyard pets, of course.