Recipe - Panzanella - Tuscan Bread And Tomato Salad

6 cup Coarsely cubed day old
firmtextured Italian or
French bread
One half cup Olive oil
6 md Tomatoes; coarsely chopped
1 small Red onion; thinly cut or sliced up
1 cup Coarsely chopped fresh basil
1 Head romaine lettuce; rinsed
cut or torn into bitesize
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 GAdams1350@aol.com on Apr 28,
1998