Tante Marie’s Panzanella (Tuscan Bread Salad)

Ingredients
1/2 lb. crusty country bread, cut into 1-inch 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 and freshly ground black pepper

Instructions
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.

Serves 4.

© Mary S. Risley