Panzanella Salad

8 C day old Italian bread, torn into bite size pieces
1/3 C olive oil
Salt & pepper to taste
3 cloves garlic, minced

Preheat oven to 400º. In large bowl, toss together above ingredients, coating well. Lay bread on baking sheet and toast in preheated oven until golden - about 5 to 10 minutes. Allow to cool

1/4 C olive oil
2 T balsamic vinegar
4 medium ripe tomatoes, cut into wedges
3/4 C sliced red onion
10 basil leaves, shredded
1/2 C pitted and halved green olives
1 C fresh mozzarella, cut into bite size pieces (or smaller)

Whisk together olive oil and vinegar. Gently toss together the bread, tomatoes, onion, basil, olives and cheese. Toss with the vinaigrette and let stand for 20 minutes before serving

NOTE: Even though this says to let stand for 20 minutes, it can be made way ahead. It keeps for days in the refrig and we find that each day, it tastes a little different and is actually much better after the first day.
Also, tastes best at room temp.
This one is a Keeper!
Rosemarie from rural Kansas City