Easy Italian Panzanella Salad

Very Easy
Serves 8

4 large vine ripened tomatoes, cut into large cubes or wedges

1/2 lb. stale country-style Italian bread, crusts removed and cubed (about 8 cups)

1 1/4 cups thinly sliced red onions

2 tsp. minced garlic

1/4 cup red wine vinegar

1/2 cup Italian extra-virgin olive oil

1 bunch fresh basil, stems removed, washed and spun dry, torn into pieces

- salt and freshly ground black pepper, to taste


In a large bowl, combine the tomatoes, bread and onions. In a small bowl, whisk together the garlic, vinegar and oil. Pour dressing over bread salad; let sit for 30 min. at room temperature. Add basil, salt and pepper to taste; toss to combine and serve.