Panzanella

A different kind of side dish good:)

• Ready In: 30 mins
• Serves: 12
• Yields: 12 cups

Ingredients

• 6  cups  italian or rustic  bread, cubed
• 4  large  ripe tomatoes, cut in chunks (about 3 lb)
• 1  medium red onion, halved and thinly sliced
• 1⁄3 cup  extra-virgin olive oil
• 3  tablespoons red wine vinegar
• 2  teaspoons  minced garlic
• 1  teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 2  medium  yellow peppers, seeded adc cubed
• 1  large seedless cucumber, quatered lengthwise, cut into 3/4 inch pieces
• 1⁄2 cup  chopped parsley

Directions

1. Heat overn to 400 degrees. Line a jelly-roll pain with foil. Arrange bread cubes in a single layer on pan. Toast in oven 10-12 minutes, tossing once, until evenly brown.
2. Meanwhile, put tomatoes, onion, oil, vinegar, garlic, salt and pepper in a large bowl. Let stand at room temperature at least 30 minutes or until tomatoes release their juices Toss occasionally.
3. Add peppers, cucumber and parsley to tomatoes. Let stand at least 15 minutes for flavors to blend. Just before serving, add bread cubes; toss to blend thoroughly.