Panzanella Salad

• 1-1/2 gal. rustic sourdough bread, cut into 1-inch pieces
• 1-1/2 cups extra virgin olive oil
• 1-1/2 qt. tomatoes, small dice
• 3 cups yellow tomatoes, small dice
• 3 cups red peppers, small dice
• 3 cups yellow peppers, small dice Target 1 pkg For $2.99 thru 02/06
• 3 cups cucumbers, small dice
• 3 cups sliced Kalamata olives
• 3 cups red onions, sliced
• 3/4 cup Italian parsley, chopped
• 3 qt. KRAFT Zesty Italian Dressing
• 1-1/2 cups fresh basil leaves, chiffonade, divided

1. Spread bread pieces into single layer in sheet pan; let stand, uncovered, 1 to 3 hours or until dried.
2. Drizzle with oil.
3. Bake in 350 degrees F standard oven until lightly browned; cool.
4. Combine bread cubes with all remaining ingredients except for 1/2 cup of the basil (or except for 2 tsp.
5. of the basil for trial recipe).
6. Let stand 30 min.
7. For each serving: Place 2 cups salad in serving dish.
8. Garnish with 1 tsp.
9. of the remaining basil.

bread, extra virgin olive oil, tomatoes, yellow tomatoes, red peppers, yellow peppers, cucumbers, olives, red onions, italian parsley, italian dressing, fresh basil

Taken from www.kraftrecipes.com/recipes/panzanella-salad-136330.aspx (may not work)