Panzanella a Florentine Salad

Ingredients:

3 cups tomatoes, cut into bite size
3 cups day old bread, like ciabatta (remove crust)
1/2 cup cucumber cut into bite size
1/4 white sweet onion, slice
1/4 cup sliced olives
1/2 cup fresh basil, torn into little pieces
1 tsp mashed garlic

For the vinaigrette:

1 teaspoon finely minced garlic
3 Tbsp red wine vinegar
1/2 cup good olive oil
salt
black pepper


Method:

Crisp up the bread by putting it into a 350 degree F oven until is crunchy. Cut bread into bite size pieces.

Whisk all the ingredients for the vinaigrette together. Adjust salt and pepper. Keep aside.

In a large bowl, mix the tomatoes, cucumber, white onion, and mashed garlic Add the bread cubes and toss with the vinaigrette. Adjust seasonings. Allow the salad to sit for about 20 minutes to allow the bread to soak the juices from the tomatoes and the vinaigrette.

Just before serving, mixed in torn basil leaves and add a little more olive oil.  I also sprinkle a little grated Parmesan for added taste.