Preheat oven to 400 degrees. Cut tomatoes into wedges and combine with sherry vinegar, shallot, and salt. Let rest for 10 minutes at room temperature. Add olive oil and cucumber to the bowl and gently toss so the ingredients are thoroughly covered.
Dice bread and combine with about 2 Tbsp of olive oil. Spread on a baking pan and place in oven for about 15 minutes or until crispy. *We suggest Pan Al Lino bread from Izzio Artisan Bakery.
In a serving bowl, layer the Panzanella salad starting with the tomato and cucumber mixture. Then place torn basil and grated parmesan on top. The final touch is to place the warm croutons on top and enjoy!
*For a heartier meal, we suggest adding grilled chicken or a marinated pork chop!