Panzanella Salad with Croissant Croutons

Ingredients

• 1/4 cup of extra virgin olive oil
• 1 tbsp of white balsamic vinegar, you can use red balsamic or red wine vinegar
• 1/2 tsp of dijon mustard
• 1 tsp of fig jam or preserves
• A pinch of salt and black pepper
• 3 to 4 croissants, cut into 1-inch cubes, about 4 cups
• 2 tbs of extra virgin olive oil
• 1/2 tsp of salt - I used coarse salt
• 1/4 tsp of freshly ground black pepper
• 1 tsp of dry rosemary
• 2 cups of ripe Tomatoes - I used 1 heirloom and 1 plum tomato, cut into cubes, and 1 pint of cherry tomatoes, cut in halves
• 1/2 red onion thinly sliced - about 1/2 cup
• 1 English cucumber, seeded and sliced, about 1 cup
• 1/2 cup of fresh basil + more for serving
• 2-3 tbs of capers, optional
• 1/2 tsp of salt
• 1/4 tsp of freshly ground black pepper

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