Panzanella Salad

• 1 Loaf of day old Ciabatta Bread crusts removed and cut in large cubes
• 1 1/4 lb. Fresh ripe tomatoes (if you don't have flavorful fresh ones use Campari) peeled, seeded, 1 lb. chopped in cubes, 1/4 lb. pureed
• 1/2 c. Vidalia onion sliced thin
• 1/4 c. Capers roughly chopped
• 1/2 c. Kalamata olives seeded and chopped in chunks
• 2 Baby cucumbers peeled, sliced length ways and chopped in chunks
• 2 Baby Zucchini sliced in rounds
• 1/2 c. Italian parsley leaves roughly chopped
• 1/2 c. Basil leaves roughly chopped
• 2 Cloves garlic crushed
• 1/4 c. Red wine vinegar
• 3/4 c. Good quality Olive oil
• Salt and pepper

1. Preheat oven to 400*
2. Toss bread with 1/4 c. olive and toast until brown all over. Set aside in large bowl to cool.
3. Toss cooled bread with 1/4 c. pureed tomatoes, garlic, vinegar, 1/2 c. olive oil, salt and pepper, stir.
4. Toss in remaining ingredients, stir and serve.

bread crusts, ubc, vidalia onion, ubc, olives, cucumbers, zucchini, italian parsley, basil, garlic, ubc, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/panzanella-salad-52857311 (may not work)