Tomato, Basil, and Cucumber Panzanella with Grated Tomato Balsamic Vinaigrette
Store croutons in an airtight container up to 2 days. To refresh stale croutons, bake at 400°F for 3 to 4 minutes. Freeze leftover croutons up to 2 months. Cover and refrigerate remaining tomato vinaigrette up to 2 days.
Minerally, crisp Tuscan white.