Panzanella (Bread Salad)

• 2 tablespoons garlic, minced
• 14 teaspoon salt
• 14 teaspoon pepper
• 2 large tomatoes, cut bite-size
• 14 cup red onion, chopped fine
• 12 cup kalamata olive, pitted and chopped
• 1 (14 ounce) can artichoke hearts, drained, chopped (optional)
• 12 cup fresh basil, minced
• sprinkling oregano
• 14 cup pepperoncini pepper, seeded, drained, minced
• 14 cup olive oil
• 1 loaf bread, day-old, about 5 C in 1-2-inch cubes
• 3 tablespoons vinegar, red wine or 3 tablespoons we like balsamic vinegar
• fresh parmesan cheese or asiago cheese, grated

1. Mix garlic, salt, pepper, tomatoes, onions, olives, artichokes, basil, oregano, and pepperocinis together on baking sheet.
2. Spread to a single layer.
3. Drizzle with a little olive oil and broil until the tomatoes start to wilt.
4. Toss the bread cubes with vinegar and oil.
5. Let stand a few minutes to absorb the flavor.
6. Arrange in a single layer on baking sheet and broil for a few minutes to begin toasting.
7. Mix the broiled vegetables and bread cubes together.
8. Just prior to serving add the cheese.
9. Serve cold or at room temperature.

garlic, salt, pepper, tomatoes, red onion, kalamata olive, fresh basil, sprinkling oregano, pepperoncini pepper, olive oil, bread, vinegar, parmesan cheese

Taken from www.food.com/recipe/panzanella-bread-salad-263277 (may not work)