Tuscan Panzanella Salad

Posting for safe keeping.

• Ready In: 25 mins
• Serves: 5
• Yields: 5 cups

Ingredients

• 3  cups  cubed dry  Italian bread (day-old)
• 1⁄4 cup  balsamic vinegar
• 2  teaspoons olive oil
• 1⁄8 teaspoon fresh coarse ground black pepper
• 2  medium tomatoes, seeded, diced
• 2  medium cucumbers, halved, seeded, chopped
• 1  red bell pepper, chopped
• 1⁄4 cup sliced ripe olives
• 1⁄4 cup  thinly sliced fresh basil leaf

Directions

1. Heat oven to 350°F
2. Place bread cubes on ungreased cookie sheet. Toast bread for 5 to 10 minutes or until lightly browned.
3. Meanwhile, in small bowl, combine vinegar, oil and pepper; blend well.
4. In large bowl, combine tomatoes, cucumbers, bell pepper, olives and toasted bread cubes.
5. Pour vinegar mixture over salad; toss gently to coat. Sprinkle with basil.