Panzanella

Panzanella (Italian Bread Salad)

Use of day old bread and fresh produce makes this rustic salad a great use of left overs.

• 3 lb.                     ripe tomatoes, diced
• 1  loaf (12oz.)  day old rustic crusty bread, such as ciabatta or French baguette
• 2  -3                   fresh garlic cloves, minced
• 2/3 cup             extra virgin olive oil
• ¼ cup                Red wine vinegar
• ½ cup               fresh basil, thinly sliced
• ¼ cup               fresh flat leaf parsley, chopped
• 1 tsp.               salt & Pepper to taste

Cube bread into 1 inch pieces ;  In bowl, whisk oil, vinegar, garlic, salt and pepper;  Add bread cubes, tomato, basil and parsley;  Toss to coat.
Cover and refrigerate for 30 min.  Serve cold or at room temperature.