Panzanella

4 ea Thick (1/2-inch) slices Italian bread, toasted cut into 1/2-inch chunks (about 1 1/2 cups).
1 lb Ripe juicy tomatoes, cored cut in 1/2 inch chunks
1/4 c Red onion, finely chopped
1/4 c Fresh basil, finely chopped
1/2 Garlic clove, crushed
5 ts Olive oil
Salt & pepper, to taste

In a large bowl combine the bread, tomatoes, red onion, basil, garlic, olive oil, salt and pepper; toss to blend.

Season to taste. Serve at room temperature.

Panzanella is a popular bread and tomato salad. Use ripe, juicy tomatoes because the tomatoe juices - and the olive oil - help to moisten the bread.

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