Michaela Pina'S Panzanella

• 1 lb whole wheat italian bread, several days old
• 2 medium onions, peeled and thinly sliced
• 3 medium garlic cloves, minced (optional)
• salt
• pepper
• 4 large ripe tomatoes, coarsely chopped into large pieces
• 1/2 cup fresh basil leaf, torn into large pieces
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar

1. Cut the bread into large pieces and put it into a bowl. Cover it with very cold water and let it soak for 1/2 hour.
2. Put the onion slices into a smaller bowl, cover with cold water and let them soak for 1/2 hour, changing the water at least once.(This will sweeten the onions.).
3. Drain the bread and gently but thoroughly squeeze it dry, then break it up into a serving bowl.
4. Use a fork to toss the garlic, salt and pepper with the bread.
5. Drain the onions and lay them over the bread.
6. Toss the tomatoes with salt, pepper and basil and scatter them over the onions. Cover with plastic wrap and refridgerate for at least 1/2 hour.
7. Pour the olive oil and vinegar over the salad, toss well.
8. Garnish this dish with whole basil leaves if desired.

whole wheat italian bread, onions, garlic, salt, pepper, tomatoes, fresh basil leaf, olive oil, red wine vinegar

Taken from www.food.com/recipe/michaela-pinas-panzanella-245762 (may not work)