Panzanella Salad With Bacon, Tomato And Basil

• 3 tablespoons balsamic vinegar
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 garlic cloves, minced
• 4 cups coarsely chopped tomatoes, about 1-1/3 pounds
• 1/2 cup sliced red onion
• 1/4 cup chopped fresh basil
• 6 slices cooked bacon, crumbled
• 1 loaf French bread, day old, cut into 1 inch cubes
• 2 cups torn romaine lettuce

1. Preheat oven to 350u0b0.
2. Combine first 5 ingredients in a bowl; stir with a whisk.
3. Add tomato, onion, basil and bacon; toss well. Set aside.
4. Arrange bread cubes in a single layer on baking sheet. Lightly coat bread with cooking spray.
5. Bake at 350u0b0 for 15 minutes or until toasted; cool.
6. Add bread and lettuce to tomatoes; toss gently to combine.
7. Serve immediately.

balsamic vinegar, olive oil, salt, pepper, garlic, tomatoes, red onion, fresh basil, bacon, bread, torn romaine lettuce

Taken from www.food.com/recipe/panzanella-salad-with-bacon-tomato-and-basil-173355 (may not work)