Tomato and Broccoli Panzanella

A hearty, rustic salad from the Tuscan region of Italy. I got this from a Pillsbury cookbook a few years back.

• Ready In: 25 mins
• Serves: 5

Ingredients

• Dressing

• 1⁄2 cup olive oil or 1⁄2 cup  vegetable oil
• 1⁄2 cup red wine vinegar
• 3  tablespoons  chopped fresh basil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh coarse ground black pepper
• 1  garlic clove, minced

• Salad

• 4  slices  rye bread (1/2 inch thick)
• 4  slices  Italian bread (1/2 inch thick)
• 2  cups fresh broccoli florets
• 4  medium plum tomatoes, seeded and coarsely chopped
• 1⁄2 cup  thinly sliced red onion, separated into rings
• 1⁄2 cup  thin red bell peppers or 1⁄2 cup yellow bell pepper, cut into strips
• 1⁄2 cup  grated parmesan cheese

Directions

1. In a small nonmetal bowl, combine all dressing ingredients; mix well.
2. Place rye and Italian bread slices on a broiler pan; broil 4 to 6 inches from the heat source for 4 to 5 minutes or until golden brown and toasty, turning once.
3. Cool for 5 minutes, break or cut into 1/2 inch cubes; set aside.
4. Bring 1/4 cup water to boiling in a medium saucepan over medium-high heat.
5. Add broccoli; cook for 2-3 minutes until crisp tender.
6. Drain, rinse with cold water to cool; drain well.
7. Just before serving, add broccoli and all remaining salad ingredients to bread cubes; toss to mix.
8. Pour dressing over salad, toss gently to coat.