Panzanella

Oh my. Best. Dinner. Ever.

Panzanella (Italian Bread Salad)

1 loaf crusty whole wheat French or Italian Bread (about 8 cups when cut into one-inch squares)
4 tomatoes, diced (seeding is optional)
4 ounces mozzarella cheese, cut into 1/2-inch cubes
1/2 medium red onion, thinly sliced
1/2 cup fresh basil leaves, cut into ribbons
2/3 cup pitted kalamata olives, chopped
red wine vinegar
olive oil
salt
Freshly ground black pepper

Preheat the oven to 350°F. Fill a small bowl with ice water. Soak red onions ten minutes in the ice water then drain. Slice the bread in half lengthwise, place on a baking sheet and bake 5 to 10 minutes, until crisp, remove from oven. When cool enough to handle, cut it into 1-inch cubes and set aside. In a large serving bowl, combine tomatoes, mozzarella, red onion, basil leaves, and olives. Pour red wine vinegar and olive oil over mixture, once around the bowl with each and stir to combine. Add bread and stir thoroughly to combine. Let sit 30 minutes to marinate (if you can bear waiting that long), stirring once after about 15 minutes. Salt and pepper to taste. Stir again. Serve immediately OR put it in the fridge for a day or two.

It's even better the next day, if you hide it so no one steals the leftovers! Serves 4.

That sounds soooo yummy! I think I will be making that this weekend!!!