Panzanella (Tuscan Tomato & Bread Salad)
to 5 large vine-ripened tomatoes
cut into large cubes or wedges
stale country-style Italian bread
crusts removed and cubed (about 8 cups)
thinly sliced red onions
TBS minced garlic
Oregano White Balsamic vinegar
100% pure Extra-Virgin Olive Oil.
bunch fresh basil
stems removed, washed and spun dry, torn into pieces
Sea salt and freshly ground pepper to taste
In a large bowl, combines tomatoes, bread, and onions.
In a small bowl, whisk together the garlic, vinegar and olive oil.
Pour the dressing over the bread salad and let sit for 30 minutes at room temperature.
Add the basil and salt and pepper to taste, and toss to combine.
Serves 4 – 6.