sourdough croutons

1. Preheat oven to 400°F. Line a baking sheet with aluminum foil and set aside.
2. Using a serrated knife, remove crust from the loaf of bread then cut into 1 thick slices. Cut the slices into 1 inch thick strips then tear the strips into 1 inch sized pieces.
3. Toss the torn bread with olive oil and season with 1/2 tsp salt and black pepper and spread out evenly on the prepared baking sheet. Avoid overcrowding the sheet and, if needed, use a second sheet to make sure the croutons get crispy and browned rather than steamed. Bake for 15- 18 minutes, or until golden brown and crunchy.
4. Let the croutons cool on the baking sheet until needed.

red wine vinaigrette

1. In a bowl or glass measuring cup, macerate the shallot in the red wine vinegar for about 10 minutes. Use a fork to drain and remove pickled shallot and set aside. Whisk in extra virgin olive oil, 1/2 tsp salt and freshly ground black pepper until thick and emulsified. Taste and adjust with more salt and pepper if needed then set aside.

fava bean panzanella

1. Bring a large pot of water to a boil and fill a medium sized bowl with ice water for blanching.
2. Break open the fava bean pods. Slide your finger along one side, opening the seam as you would a zipper. If a pod doesn't open easily, use a paring knife and slit the bean pod open, exposing the spongy insides and the beans. Remove the beans and discard the pods.
3. Salt the boiling water and blanch the fava beans for about 30 seconds. With a slotted spoon, remove the beans from the hot water and immediately plunge into a bowl filled with iced water to stop the cooking.
4. With your fingers or a paring knife, remove the top of the shell of a fava bean and squeeze the other end to pop out the bean. Discard the outer skin and place the shelled fava beans in a large bowl.
5. Add cooled croutons, cucumber, pickled shallots, and two-thirds of the red wine vinaigrette and toss to combine. Taste and adjust seasoning with salt, pepper and more dressing if needed. Tear mint into small pieces and toss in the salad, along with the feta, just before serving, to prevent leaves from discoloring and feta from breaking up too much. Salad is best served immediately, at room temperature.