Chef John's Panzanella

Ingredients

• 2 cups stale bread cubes , about 1/2-inch square
• 0.25 cups olive oil , or to taste
• 0.25 cups finely grated Parmigiano-Reggiano cheese , or to taste
• 1 pint cherry tomatoes , halved
• 2 tablespoons red wine vinegar , or more to taste
• 2 tablespoons extra-virgin olive oil , or more to taste
• 0.5 teaspoons minced garlic , or to taste
• 1 pinch white sugar
• salt and freshly ground black pepper to taste
• 4 leaves fresh basil , thinly sliced, or more to taste

Instructions

1. 1

   Working in batches if necessary, place bread into a large skillet and drizzle with 1/4 cup olive oil. Cook and stir bread over medium heat, adding more oil as needed, until golden and crispy on the outside, 7 to 12 minutes.

2. 2

   Sprinkle Parmigiano-Reggiano over bread cubes; cook and stir until cheese is melted and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Let cool completely, 10 to 15 minutes.

3. 3

   Mix tomatoes, vinegar, 2 tabelspoons extra-virgin olive oil, garlic, sugar, salt, and pepper together in a bowl until well combined. Cover the bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes.

4. 4

   Toss basil into tomato mixture, then stir in bread cubes. Let sit at room temperature for 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and olive oil to taste. Season with salt and black pepper.