PANZANELLA

Yield: 1 servings

4 ea Thick (1/2-inch) slices Italian bread, toasted cut into 1/2-inch chunks (about 1 1/2 cups)
1 lb Ripe juicy tomatoes, cored cut in 1/2 inch chunks
1/4 cup Red onion, finely chopped
1/4 cup Fresh basil, finely chopped
1/4 tsp Garlic, crushed
5 tsp Olive oil, best quality
1 tbsp red wine vinegar
Salt & pepper, to taste

In a large bowl combine the bread, tomatoes, red onion, basil, garlic, olive oil, salt and pepper; toss to blend.

Season to taste. Serve at room temperature.

Panzanella is a popular bread and tomato salad. Use ripe, juicy tomatoes because the tomato juices, vinegar and the olive oil help to moisten the bread.