PANZANELLA BREAD SALAD
Serves: 4
8 cups (2 L) cubed dried bread
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3 large tomatoes, cored, seeded and cubed
1/2 cup (125 mL) diced red onion
2 large cloves garlic, halved 1/4 cup (60 mL) fresh chopped parsley
3 leaves fresh basil, thinly sliced 2 tsp (10 mL) dried oregano 3 tbsp (45 mL) good-quality extra-virgin olive oil
4 tbsp (60 mL) red wine vinegar or balsamic vinegar
1/2 cup (125 mL) kalamata olives (optional)
Salt and pepper to taste
1. Scatter cubed bread in large, deep salad bowl. Toss with tomatoes. Add red onion, garlic cloves, parsley, basil, oregano and toss well.
2. Drizzle olive oil and vinegar of choice (the tastes will be different when using red wine or balsamic, so at this point, you may want to divide salad in half and try different vinegar in each salad).
3. Add salt and pepper, to taste. Toss with kalamata olives, if using.
4. Let sit for 45 minutes to let flavours absorb. Remove garlic before serving. Notes: You can adjust dressing if you want to add more olive oil, or more vinegar. You can eat this salad as is, or throw in a can of oil-packed tuna (well drained) or diced leftover chicken. I like to use a crusty loaf bread, like ciabatta, baguette or calabrese.