Panzanella (Bread Salad)

BHG says "This colorful Tuscan salad may be the inspiration of thrifty cooks using up day-old bread, but its sheer simplicity has made it an all-time favorite. Juicy tomatoes and crisp cucumbers give it refreshing coolness."

• Ready In: 35 mins
• Serves: 4

Ingredients

• 3  cups  day-old  Italian bread, torn into bite-size pieces or cut into 1 inch cubes
• 1  lb tomatoes, seeded and coarsely chopped
• 1⁄2 medium red onion, cut into thin wedges and separated
• 1⁄2 small cucumber, peeled and cut into chunks
• 1⁄4 cup  snipped fresh basil
• 2  tablespoons  snipped fresh parsley
• 2  cloves garlic, minced
• 2  tablespoons red wine vinegar or 2  tablespoons white wine vinegar
• 2  tablespoons olive oil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 4  cups  torn  mixed greens

Directions

1. In a large mixing bowl combine bread cubes, chopped tomatoes, onion, cucumber, basil, parsley, and minced garlic.
2. For dressing: In a glass measure stir together vinegar, olive oil, salt, and pepper; spoon over salad.
3. Toss gently to coat.
4. Let stand for 15 minutes to allow the flavors to blend.
5. Serve over torn greens.