Panzanella Salad With Bacon, Tomato, And Basil

• 3 tablespoons balsamic vinegar
• 2 teaspoons extravirgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced
• 4 cups coarsely chopped tomato (about 1 1/3 pounds)
• 1/2 cup vertically sliced red onion
• 1/4 cup chopped fresh basil
• 6 bacon slices, cooked and crumbled
• 1 (8-ounce) loaf day-old French bread, cut into 1-inch cubes
• Cooking spray
• 2 cups torn romaine lettuce

1. Preheat oven to 350u0b0.
2. Combine first 5 ingredients in a bowl; stir with a whisk. Add tomato, onion, basil, and bacon; toss well. Set aside.
3. Arrange bread cubes in a single layer on a baking sheet; lightly coat bread with cooking spray. Bake at 350u0b0 for 15 minutes or until toasted; cool. Add bread and lettuce to tomato mixture; toss gently to combine. Serve immediately.

balsamic vinegar, extravirgin olive oil, salt, black pepper, garlic, tomato, red onion, fresh basil, bacon, bread, cooking spray, torn romaine lettuce

Taken from www.myrecipes.com/recipe/panzanella-salad-with-bacon-tomato-basil (may not work)