Broccoli Panzanella

Ingredients

2 tbsp (30 ml) olive oil
6 cups (1500 ml) diced honey oat sandwich loaf (or other hearty bread, like ciabatta or sourdough)
4 roma tomatoes, diced
1 tsp (5 ml) garlic powder
1 tsp (5 ml) salt
½ tsp (2 ml) basil
½ tsp (2 ml) oregano
3 cups (750 ml) bite-sized pieces of broccoli florets
½ cup (125 ml) thinly sliced red onions
½ cup (125 ml) roasted shelled sunflower seeds
⅓ (80 ml) cup olive oil

In a large frying pan, heat the 2 tbsp of olive oil over medium-high heat, allowing it to coat the bottom of the pan.
Add the diced bread. Using a wooden spoon, move the pieces of bread around until all the oil has been soaked up by the bread.
Flip the pieces over every minute or two. Cook until the bread is a light toasted brown. Some sides will likely not get toasted. Allow to cool.
Combine the diced roma tomatoes, minced garlic, garlic powder, salt, oregano, and basil in a bowl. Then tip the contents of the bowl into a colander and allow the tomatoes to drain for 15 minutes. This can be done in a sink as you will be discarding the liquid.
Meanwhile, add the broccoli, red onions, and sunflower seeds to a large bowl.
Once the tomatoes have been allowed to drain, tip them back into the bowl and stir in the ⅓ cup of olive oil.
Add the tomatoes to the large bowl with the broccoli mixture.
Shortly before serving, stir the toasted bread pieces into the salad.

Keep leftovers in the fridge and consume within one or two days.