Summer Panzanella

• 1/2 loaf of crusty French or Italian bread (about 8 ounces)
• 4 tomatoes
• 1 large ball of fresh mozzarella (about 5 ounces)
• 1/2 red onion
• 1/2 cup fresh basil leaves
• 1 cup pitted olives
• 1 tablespoon red wine vinegar or cider vinegar
• 1 tablespoon olive oil
• Salt and pepper
• Versatile Vinaigrette (page 222) (optional)

1. Preheat the oven to 350.
2. Cut the bread in half lengthwise and place in the oven until crisp, 5 to 10 minutes.
3. Meanwhile, prepare the other ingredients and place them in a serving bowl: Cut the tomatoes and fresh mozzarella into 1/2-inch cubes (about 4 cups of tomatoes and 1 cup of mozzarella), peel and thinly slice the red onion, cut the basil leaves into thin strips, and chop the olives.
4. Add the vinegar and oil to the bowl and toss well.
5. Cut the toasted bread into 1-inch cubes (7 to 8 cups).
6. Add the bread cubes to the bowl and toss well.
7. Let the salad sit for at least 10 minutes before serving, to allow the bread to soak up some of the juices.
8. Add salt and pepper to taste.
9. Pass vinaigrette at the table if you like.
10. Think summer and make some summery sides, such as Lemony Green Beans (page 192) and Corn on the Cob (page 188) with Gremolata Butter (page 237).

crusty, tomatoes, mozzarella, red onion, fresh basil, olives, red wine vinegar, olive oil, salt, versatile

Taken from www.epicurious.com/recipes/food/views/summer-panzanella-377117 (may not work)