Bread salad

Panzanella, an italian bread salad

1 onion (red, white or yellow) diced
1/4 C olive oil
1/4 C balsamic vinegar
Kosher salt and fresh- ground black pepper to taste
1 loaf of Italian bread, cut into cubes
1/4 C reduced stock, either chicken or veggie
2 C arugula or dandelion greens
Options: diced celery, boiled chopped nettles.

2 C. cherry tomatoes, cut in half, or 2 cups of heirlooms chopped large
1 TB pine nuts (be sure to toast lightly)
1 TBN fresh thyme, chopped

Vinaigrette
1 tsp shallots, chopped
1/2 c sherry wine vinegar
1 1/2 C olive oil

Fry the onion in 1/4 C oil til golden. Add 1/4 balsamic vinegar, let cool. Put in non-reactive bowl, whisk in 1 1/2 c olive oil—it will emulsify.
Boil stock, mix in the vinaigrette emulsion, put bread in steel bowl, add hot stock/vinaigrette. Allow to soak in a half hour.
Then add remaining salad ingredients (greens, roasted onion, etc)…
You can serve a piece of chicken or a piece of braised tofu on a bed of this. I like all by itself.