Panzanella

• 4 cups cubed whole-grain country bread
• 3 tomatoes (about 2 pounds), chopped
• 1/2 red onion, thinly sliced
• 1/4 cup reduced-sodium fat-free chicken broth
• 2 tablespoons red wine or balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup mini mozzarella balls, quartered
• 1 cup roasted red pepper, thinly sliced
• 1/4 cup turkey pepperoni, thinly sliced
• 1/4 cup packed fresh basil
• 1 teaspoon chopped fresh thyme

1. Place bread, tomatoes, onion, broth and vinegar in a bowl; add salt and pepper. Stir to coat, breaking up bread cubes. Add mozzarella, red pepper and pepperoni; stir to coat. Refrigerate 1 hour before serving. Divide among 4 bowls; garnish with basil and thyme.

bread, tomatoes, red onion, chicken broth, red wine, salt, freshly ground black pepper, mozzarella, red pepper, turkey pepperoni, fresh basil, thyme

Taken from www.epicurious.com/recipes/food/views/panzanella-353151 (may not work)