Panzanella Salad

Panzanella Salad
Submitted by Megan Williams

INGREDIENTS
• 6 cups day old Italian bread, torn into bite-size pieces
• 1/3 cup olive oil
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 4 medium ripe tomatoes, chopped
• 3/4 cup sliced red onion
• 1 english cucumber quartered lengthwise and chopped
• 4 oz. deli-sliced salami, cut into thin strips
• 10 basil leaves, shredded
• 1/2 cup pitted and halved green olives (optional)
• 1 cup fresh mozzarella, cut into bite-size pieces
• salt and pepper to taste
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
3. While the bread is in the oven, whisk together 1/4 cup of olive oil and red wine vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, cucumber, salami and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.