Panzanella Salad With Bacon, Tomato and Basil

This is from Cooking Light magazine. A great refreshing Italian salad. You can make the tomato mixture the day before and the toss with bread and lettuce just before serving.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 3  tablespoons  balsamic vinegar
• 2  teaspoons olive oil
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  garlic cloves, minced
• 4  cups  coarsely chopped tomatoes, about 1-1/3 pounds
• 1⁄2 cup  sliced red onion
• 1⁄4 cup  chopped fresh basil
• 6  slices  cooked bacon, crumbled
• 1  loaf  French bread, day old, cut into 1 inch cubes
• 2  cups  torn romaine lettuce

Directions

1. Preheat oven to 350º.
2. Combine first 5 ingredients in a bowl; stir with a whisk.
3. Add tomato, onion, basil and bacon; toss well. Set aside.
4. Arrange bread cubes in a single layer on baking sheet. Lightly coat bread with cooking spray.
5. Bake at 350º for 15 minutes or until toasted; cool.
6. Add bread and lettuce to tomatoes; toss gently to combine.
7. Serve immediately.