Panzanella

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 small clove garlic, finely chopped
• 1 tablespoon fresh thyme leaves
• 3 large tomatoes, cored and cut into 1/4 inch dice (together with juices from slicing)
• 1 tablespoon chopped chives
• 8 kalamata olives, pitted and coarsely chopped
• 4 cups leftover country white bread
• 1 bunch arugula, stemmed, washed and dried
• 1/4 pound mozzarella, cut into 1/4 inch dice
• 1/4 pound spicy Italian-style salami, cut into 1/4 inch dice

1. Whisk together the olive oil, vinegar, and garlic in a small bowl. Combine the rest of the ingredients in a large bowl. Pour the dressing over the salad and toss well, so that the bread absorbs the tomato juice and dressing. Let it stand for 10 minutes, mixing once or twice. Serve immediately

extravirgin olive oil, red wine vinegar, clove garlic, thyme, tomatoes, chives, olives, leftover country white bread, arugula, mozzarella, salami

Taken from www.epicurious.com/recipes/member/views/panzanella-50089361 (may not work)