Chili Oil Panzanella

Makes 4 servings

INGREDIENTS

3 oz crusty bread, cubed 

2-3 tablespoons of chili oil

1 mango, diced 

1 pint cherry tomatoes, halved

2 scallions, sliced

4 Persian cucumbers, chopped

1/2 cup torn tender herbs (such as cilantro, mint, or basil)

1/4 cup rice vinegar

2 tablespoons soy sauce

1 heaping tablespoon toasted sesame oil

2 1/2 teaspoons sugar

Sesame seeds, for serving

Flaky salt, for serving

Black pepper, for serving

METHOD

1. Add the bread to a foil-lined baking sheet, drizzle over the chili oil, and toss to coat. Toast the bread until golden and crispy. Alternatively, bake at 375˚F for about 10 minutes.

2. In the meantime, make the dressing by combining the rice vinegar, soy sauce, toasted sesame oil, and sugar in a jar. Shake to emulsify.

3. To a large bowl, add the cherry tomatoes, cucumbers, mangos, scallions, cucumbers, cilantro, and mint. Add the dressing and toss to combine.

4. Top the salad with the chili oil croutons, sesame seeds, flaky salt, and black pepper.