Broccoli Panzanella

Method

1. In large frying pan, heat 2 tbsp of olive oil over medium-high heat, allowing it to coat the bottom of the pan.
2. Add cubed bread. Using a wooden spoon, move the pieces of bread around until all the oil has been soaked up by the bread.
3. Flip the pieces over every minute or two. Cook until bread is a lightly toasted and brown. Some sides will likely not get toasted. Set aside to cool.
4. In medium bowl combine diced Roma tomatoes, minced garlic, garlic powder, salt, oregano, and basil. Then place tomato mixture into a colander over a bowl or sink and allow the tomatoes to drain for 15 minutes. Discard liquid.
5. Meanwhile, in large bowl add broccoli, red onions, and sunflower seeds.
6. Once the tomatoes have been drained, tip them back into the bowl. Stir in ⅓ cup of olive oil.
7. Add the tomato and oil mixture to the broccoli mixture.
8. Just before serving, stir the toasted bread pieces into the salad.
9. Serve immediately.