Summer Panzanella with Heirloom Tomatoes and Spicy Italian Sausage

Preheat the oven to 400°F.

From frozen, place the Italian sausages on a foil-lined baking sheet (makes for easier clean up) and cook for 45 to 50 minutes, turning once with tongs. (or cook sausages on a BBQ set to medium low for 30 to 35 minutes, turning once or twice). Let rest for 5 minutes on a cutting board before slicing into bite sized pieces.

Meanwhile, tear the bread into 1½” to 2” pieces. Place the bread on an unlined baking sheet, drizzle with 2 Tbsp. olive oil and season lightly with salt and pepper. Toss together to evenly coat the bread and spread out on the baking sheet giving, all the little pieces some room. Bake for 10 to 12 minutes until golden with crispy edges outside while still a little chewy inside.

In a small bowl, whisk together all the ingredients for the red wine vinaigrette. Add the onion slices to the vinaigrette to slightly pickle and soften them. Let sit for 20 minutes.

Slice the tomatoes in half and place in a large serving bowl. Toss with salt and let sit for fifteen minutes so they become juicy. (This may seem like a lot of salt but there is none in the dressing.) 20 minutes before serving, add the vinaigrette with the onions, fresh buffalo mozzarella and toasted sourdough croutons, tossing to combine. Let the panzanella sit to allow the flavours to mingle and just before serving stir in the fresh basil leaves and warm sausages slices.