ROASTED GRAPE TOMATO PANZANELLA SALAD

Steps:

• 1. To make the croutons: Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and lightly rub it with olive oil and set aside.
• 2. In a large saucepan over medium heat melt butter and oil. When the butter starts to foam and/or bubble, add the garlic and cook for 10 seconds.
• 3. Now add the bread cubes. With tongs or a large spoon, coat the cubes with the butter-oil-garlic mixture.
• 4. Turn off the heat and add salt and pepper.
• 5. Place seasoned cubes in a medium-size brown paper bag and add the Parmesan cheese. Shake the bag until cheese coats the cubes.
• 6. Place cheese-coated bread cubes on the prepared baking sheet. Bake 8-10 minutes, turning halfway through the baking process.
• 7. Remove from oven and set aside to cool.
• 8. To make the salad: Pre heat oven to 400 degrees. Line another baking sheet with aluminum foil and give the grape tomatoes a quick bath in olive oil. Place tomatoes on a baking sheet, and liberally sprinkle with salt and pepper. Bake 15 minutes until tomatoes begin to split. Let cool.
• 9. To make the dressing: Combine all dressing ingredients in a small jar and shake to combine.
• 10. In a large bowl combine cooled tomatoes, croutons, cucumber, onion, olives, and cheese.
• 11. Toss salad with dressing.
• 12. Let flavors meld before serving. Serve in sturdy lettuce cups.