Title: Panzanella - Tuscan Bread and Tomato Salad
Categories: None
Yield: 1 Servings

6 c Coarsely cubed day old
-firm-textured Italian or
-French bread
1/2 c Olive oil
6 md Tomatoes; coarsely chopped
1 sm Red onion; thinly sliced
1 c Coarsely chopped fresh basil
1 Head romaine lettuce; rinsed
-cut or torn into bite-size
-pieces
2 Table spoons red wine
-vinegar
Salt and pepper to taste

Spread bread cubes in a large shallow baking pan, drizzle with 2
tablespoons of olive oil, bake, stirring occasionally, in a 325 oven until
crisp and lightly browned, about 30 minutes.

Allow to cool slightly while combining and lightly mixing tomatoes, onion,
basil, and lettuce in a large bowl. In a small bowl, whisk vinegar, salt,
pepper and remaining 6 tablespoons olive oil. Drizzle dressing over lettuce
mixture, then gently mix in bread cubes. Allow to stand for 10 to 15
minutes before serving.

Posted to KitMailbox Digest by GAdams1350 on Apr 28,
1998