Italian Bread and Tomato Salad

Serves 4 to 6

Waste not, want not! Make excellent use of leftover bread in this Tuscan favorite, often called Panzanella. Thick chunks of day-old peasant style bread are lightly brushed with extra virgin olive oil, baked until golden and then combined with fresh tomatoes, garlic, basil, onion, mozzarella and savory green olives. A hearty, satisfying salad that's truly a meal.

Ingredients

6 cups bite-size pieces day-old crusty peasant-style bread
1/3 cup plus 1/4 cup olive oil
1/2 teaspoon salt
Ground black pepper to taste
3 cloves garlic, finely chopped
2 tablespoons balsamic vinegar
4 medium tomatoes, cut into small wedges
3/4 cup sliced red onion
10 basil leaves, shredded
1/2 cup pitted green olives, halved
1 cup fresh mozzarella (marinated if you like), cut into bite-size pieces

Method

Preheat oven to 400°F. In a large bowl, toss bread, 1/3 cup of the oil, salt, pepper and garlic. Lay bread out on baking sheet and toast in oven for 15 to 20 minutes or until golden.

Remove bread from oven and cool slightly. Whisk together remaining 1/4 cup oil and vinegar. In large bowl, stir together bread, tomatoes, onions, basil, olives and mozzarella until the salad is combined. Stir in vinaigrette. Let salad sit for 20 minutes or so to allow bread to absorb dressing and for flavors to blend (depending on how crisp or soft you like your bread) and serve.

Nutrition

Per serving: 400 calories (250 from fat), 28g total fat, 6g saturated fat, 20mg cholesterol, 630mg sodium, 29g total carbohydrate (3g dietary fiber, 6g sugar), 8g protein

http://wholefoodsmarket.com/recipes/690