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Panzanella (Tuscan Bread Salad) Recipe


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     Panzanella (Tuscan Bread Salad)

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

1/2 lb. crusty bread, cut 1 in. cubes
2 to 3 cloves garlic, thinly sliced
1/2 cup olive oil
2 large tomatoes, cut in 1-inch pieces
1 small red onion, chopped
1/3 cup black olives, pitted
1 bunch whole basil leaves
4 Tbs. Balsamic or red wine vinegar
1/3 cup olive oil
coarse salt
freshly ground black pepper

In a large bowl, place the garlic and the olive oil. Toss in the bread all at once and stir rapidly to coat evenly. Place the bread on a baking sheet in a 350 degree oven and bake until golden.
Return the bread to the bowl, add the tomatoes, onions, olives and basil.
In a small bowl, mix the vinegar with a pinch of salt until dissolved, and whisk in the olive oil. Toss with the salad, add salt and pepper to taste, and serve.
Serving Suggestions
Great way to use your day old bread.

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