Chili Crisp Panzanella

Ingredients

• 3 Tbsp. extra-virgin olive oil
• 3 cups cubed sourdough bread, cut into 1-inch cubes
• 2 Tbsp. chili crisp
• 3 Tbsp. rice vinegar
• 3 Tbsp. chili crisp
• 1 tsp. Dijon mustard
• ½ tsp. kosher salt
• ¼ tsp. freshly ground black pepper
• 1 lemon, zested and juiced
• ½ cup extra-virgin olive oil
• 2 large tomatoes, cut into 1-inch cubes
• 2 cups (1 pint) heirloom cherry tomatoes
• 1 English cucumber, unpeeled, seeded, and cut into ½-inch slices
• 1 cup chopped bell pepper, cut into 1-inch pieces
• ½ medium red onion, thinly sliced
• 30 fresh basil leaves, julienned

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