Panzanella Salad
From Cooking Light, August 2009
Ingredients
3 ounces sourdough bread, cut into 1-inch cubes (2 [1 1/2-ounce] slices)
1/4 cup white wine vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 garlic clove, minced
1/3 cup thinly sliced red onion
2 tablespoons coarsely chopped pitted kalamata olives (about 8)
2 tablespoons thinly sliced fresh basil
1 tomato, cut into 1-inch pieces
1/2 English cucumber, halved and thinly sliced (about 1 cup)
Preparation
1. Preheat oven to 350°.
2. Place bread cubes in a jelly-roll pan; bake at 350° for 10 minutes or until crisp, stirring once. Cool completely.
3. Combine vinegar and next 4 ingredients (through garlic) in a large bowl. Add bread cubes, onion, and remaining ingredients, tossing gently to coat. Serve immediately.
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