Italian Bread & Tomato Salad

Panzanella

Waste not, want not. Make excellent use of leftover bread in this Tuscan favorite. Thick chunks of day-old peasant style bread are lightly brushed with extra virgin olive oil, baked until golden and then combined with fresh tomatoes, garlic, basil, onion, mozzarella and savory green olives. A hearty, satisfying salad that's truly a meal.

Serves 4–6

	6 cups day-old crusty peasant-style bread, cut or torn into bite-size pieces
	1/3 cup olive oil
	Sea salt and pepper, to taste
	3 cloves garlic, minced
	1/4 cup olive oil
	2 TB balsamic vinegar
	4 medium tomatoes, cut into small wedges
	3/4 cup red onion, sliced
	10 fresh basil leaves, shredded
	1/2 cup pitted green olives, halved
	1 cup mozzarella (marinated if you like), cut into bite-size pieces

Preheat oven to 400°F. In a large bowl, toss bread, 1/3 cup olive oil, salt, pepper and garlic. Lay bread out on baking sheet and toast in oven for 15 to 20 minutes or until golden.

Remove bread from oven and cool slightly. Whisk together 1/4 cup olive oil and vinegar. In large bowl, stir together bread, tomatoes, onion, basil, olives and mozzarella until the salad is combined. Stir in vinaigrette. Let salad sit for 20 minutes or so to allow bread to absorb dressing and for flavors to blend (depending on how crisp or soft you like your bread) and serve.