TOMATO AND BREAD SALAD (Panzanella)

SERVES 4 to 6

You must try this when tomatoes are in season. I have been making tomato salad for years, but I never tried it with the bread. I am hooked. Use any tomatoes that are very tasty at the time. It could be regular reds, cherries, grapes, yellows, heirlooms, or a combination, which is what I used. You could substitute garlic for the onions.

INGREDIENTS

3 cups day old crusty bread, cut into 1-inch cubes

1-1/2 pounds ripe tomatoes, chopped or halved into 1-inch pieces

1 small sweet onion, sliced thin and cut in half

4 tablespoons shredded fresh basil

4 tablespoons balsamic vinegar

6 tablespoons olive oil

Salt and pepper to taste

Place the bread cubes in an oven set at 325° F. Toast until crisp and slightly browned, turning occasionally, about 10 minutes. Place in a medium bowl. Add the remaining ingredients and toss to combine. Taste for seasoning. This is best if it sets for 10 to 15 minutes to allow the flavors to combine. Serve at room temperature.

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