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Tomato and Bread Salad (Panzanella)
This is best if you use very ripe tomatoes.
4 cups 1-inch pieces stale Italian or French bread
2 medium tomatoes, cut into bite-size pieces
2 cloves garlic, finely chopped
1 medium green bell pepper, cut into bite-size pieces
1/3 cup snipped fresh basil leaves
2 tablespoons snipped parsley
1/3 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
Mix bread, tomatoes, garlic, green pepper, basil and parsley.
Shake remaining ingredients in tightly covered container. Pour over bread mixture; toss. Cover and refrigerate at least 1 hour.
Garnish with Kalamata or Greek olives if desired.
