Panzanella

• 6 cups italian or rustic bread, cubed
• 4 large ripe tomatoes, cut in chunks (about 3 lb)
• 1 medium red onion, halved and thinly sliced
• 13 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 2 medium yellow peppers, seeded adc cubed
• 1 large seedless cucumber, quatered lengthwise, cut into 3/4 inch pieces
• 12 cup chopped parsley

1. Heat overn to 400 degrees.
2. Line a jelly-roll pain with foil.
3. Arrange bread cubes in a single layer on pan.
4. Toast in oven 10-12 minutes, tossing once, until evenly brown.
5. Meanwhile, put tomatoes, onion, oil, vinegar, garlic, salt and pepper in a large bowl.
6. Let stand at room temperature at least 30 minutes or until tomatoes release their juices Toss occasionally.
7. Add peppers, cucumber and parsley to tomatoes.
8. Let stand at least 15 minutes for flavors to blend.
9. Just before serving, add bread cubes; toss to blend thoroughly.

italian, tomatoes, red onion, extravirgin olive oil, red wine vinegar, garlic, salt, ground black pepper, yellow peppers, cucumber, parsley

Taken from www.food.com/recipe/panzanella-425809 (may not work)