Panzanella is a type of salad made with stale or toasted bread blended with a variety of vegetables. Vinaigrette softens the bread without making it soggy, just make sure to make it soon before serving!
Prehear oven to 350˚F. Line a baking sheet with parchment paper.
Toss cubed challah on the prepared sheet with 2 tbsp EVOO and toast for 5-10 minutes until lightly golden brown.
Add vinegar to a large bowl. Add tomatoes and garlic, toss, and marinate 5 minutes.
Add onion and cucumber to the bowl and mix to combine with the tomato-vinegar mixture. Add 1/4 cup of EVOO and toss. Add challah, torn basil leaves, salt, and pepper. Serve immediately.