PANZANELLA SALAD

PANZANELLA SALAD This is the perfect way to use days old bread.  Ingredients: 4 cups cubed French or Italian style loaf bread 4 cloves garlic, finely minced 1/4 cup olive oil 4 large tomatoes Red onion Basil Parmesan cheese In a bowl, toss the garlic and olive oil with the bread.  In a large skillet cook the bread over medium heat until toasted on all sides (also can be done in a 400˚ oven for 15 minutes until golden brown.) Place in a bowl with 4 large tomatoes, cut into bite sized pieces, 1/2 large red onion, thinly sliced, 1 bunch fresh basil, cut into thin strips, 1/4 cup red wine or white wine vinegar and 1/2 cup olive oil.  Toss; allow the salad to sit for about 20 minutes so that the vinaigrette softens the bread. Sprinkle the top with grated Parmesan cheese.  Serves 8.