Maureen’s version of Panzanella

leftover rustic bread toasted and cut into cubes

4 or 5 tomatoes cut in good sized chunks

Thinly sliced red onion

About 10 good sized fresh basil leaves, chopped up

Combine the above ingredients about a half hour before you want to eat.  Drizzle with dressing (make less if you make a smaller batch):

1/2 cup olive oil

1/2 cup balsamic vinegar

2 tsp minced garlic

a couple of pinches of sea salt

Mix together with a whisk and pour over the rest of the ingredients

Add freshly grated romano cheese and then toss everything together and let sit for about a half hour before serving.

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We really loved this and it was a great way to use up old bread.  We had it several times while the weather was still warm and will have it on a regular basis in warmer weather.

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