Umbrian Bread Salad

• 1 pound of crusty Italian Bread
• 1 medium red onion, sliced
• 2-3 large tomatoes, cored and cut into chunks
• 2 T caped, drained
• 1/2 c red bell pepper, cored, seeded and cut into small pieces
• 2-4 c mixed salad greens
• Basil Vinaigrette*
• 1 clove garlic
• 1 T pine nuts
• 4 t parmesan
• 1/4 c fresh basil
• 2/3 c olive oil
• 1/4 c balsamic vinegar
• 1/2 t salt
• pepper

1. Allow bread to stand in open air for at least half day. Tear into small pieces. Combine bread, onion, tomatoes, capers, bell pepper in large salad bowl. Pour about 2/3 of basil vinaigrette over mixture and toss thoroughly. Taste and correct for seasoning. Chill at least 30 minutes. Just before serving, add mixed greens and remainder of dressing. Toss well.
2. Basil Vinaigrette:
3. Combine garlic, pine nuts, parmesan, basil and a portion of olive oil in processor or blender. Process until minced. Add remaining oil, vinegar, salt and pepper; process until combined.
4. * I usually double this.

bread, red onion, tomatoes, t, red bell pepper, mixed salad greens, basil, clove garlic, t, parmesan, ubc, olive oil, ubc, salt, pepper

Taken from www.epicurious.com/recipes/member/views/umbrian-bread-salad-1268007 (may not work)