Panzanella

Sonoma-Style Italian bread salad.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 3  cups  French bread cubes (1-inch)
• 1 (8 ounce) jar  marinated sun-dried tomatoes packed in oil (Sonoma)
• 3  cups tomatoes, cut into 3/4 inch chunks (about 1 pound)
• 2  cups cucumbers, cut into 3/4 inch chunks
• 2⁄3 cup  chopped red onion
• 3  tablespoons red wine vinegar
• 2  tablespoons water
• 1 -2  clove garlic, pressed
• 1 1⁄2 teaspoons  dried Italian herb seasoning
• 1  teaspoon salt
• 1⁄2 teaspoon fresh coarse ground black pepper

Directions

1. Heat oven to 350°F.
2. Place bread cubes on baking sheet in single layer.
3. Bake until lightly browned, tossing once (8 to 10 minutes).
4. Set aside.
5. Drain oil from marinated tomatoes into small bowl.
6. Halve tomatoes and combine in large bowl with fresh tomatoes, cucumber and onion.
7. Add vinegar, water, garlic, herbs, salt and pepper to oil; whisk to blend thoroughly.
8. Pour over tomato mixture and toss.
9. Just before serving, add bread cubes and toss again.