Roasted Tomato Panzanella Salad

• 3 Tomatoes, Diced
• 1 Garlic Bulb, cut in half
• 1 Loaf stale bread, cubed
• 3 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 2 Raw Tomatoes, Diced
• 1 Cucumber, Diced
• 1 Celery Stalk, Diced
• 1/2 cup Black Greek Olives, Sliced
• 1 container fresh mozzarella balls, cut into small pieces
• 1 handful Toasted Pistachios
• 1 handful Fresh Basil, Chiffonaded
• 4 tablespoons Olive Oil
• 2 tablespoons White Balsamic Vinegar

1. Preheat oven to 375. Dice the loaf of stale bread - I like ciabatta. Put on a baking sheet and add the garlic bulb and 3 tomatoes, chopped roughly. Drizzle olive oil on top and put pan in oven. Cover pan with foil, and stir bread mixture every 15 minutes until tomatoes have given up their juice and bread has soaked up tomato juice, about 45 minutes.
2. In the meantime, dice raw tomatoes, celery, olives, pistachios and cucumber. Add to a large bowl. Add mozzarella cheese balls.
3. Remove bread pan from oven and cool. Remove roasted garlic cloves and add to salad or dressing. Add bread and roasted tomatoes and toss with other vegetables and dressing.
4. Dressing: Slowly whisk olive oil into the balsamic vinegar to emulsify. Add salt and pepper to taste. Lemon juice could be used instead of vinegar if desired.

tomatoes, garlic, stale bread, olive oil, salt, pepper, tomatoes, cucumber, celery, black greek olives, mozzarella, handful, basil, olive oil, white balsamic vinegar

Taken from food52.com/recipes/23393-roasted-tomato-panzanella-salad (may not work)