Michele Corrigan

PANZANELLA SALAD

(BREAD & TOMATO SALAD)

  ½-3/4 LOAF

STALE ITALIAN BREAD-CUBED

  5-6

ROMA TOMATOES-CUBED

  1

MEDIUM RED ONION SLICED

  8 OZ

MOZARELLA CHEESE CUBED

  1 BUNCH

FRESH BASIL

  ½ CUP

EXTRA VIRGIN OLIVE OIL

  ¼ CUP

RED WINE VINEGAR

  2

CLOVES GARLIC, MINCED

  TO TASTE

SALT AND PEPPER

  PLACE CUBED BREAD ON COOKIE SHEET AND SPRAY

  WITH OIL. BAKE AT 350 UNTIL THOROUGHLY DRY, LET

  COOL. PLACE IN A LARGE BOWL WITH THE TOMATO,

  ONION, MOZARELLA AND BASIL.

  TO MAKE DRESSING: PLACE OLIVE OIL, VINEGAR,

  GARLIC AND SALT AND PEPPER IN A GLAS JAR, COVER

  AND SHAKE UNTIL THOROUGHLY MIXED.

  POUR DRESSING OVER SALAD AND MIX. LET SALAD

  STAND FOR A COUPLE OF HOURS BEFORE SERVING TO

  LET THE DRESSING SOAK INTO THE BREAD AND

  TOMATOES.

                                                           Recipe from LastMinuteCooking.com