Panzanella

• 1/4 cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 2 garlic cloves, minced
• Salt and freshly ground black pepper
• 2 cups 1/2-inch cubes crusty Italian bread, toasted
• 1/2 pound vine ripened red tomatoes, cut into 3/4-inch wedges
• 1/2 pound vine ripened yellow tomatoes, cut into 3/4-inch wedges
• 1/4 cup Nicoise or Kalamata olives, pitted
• 1/4 cup packed fresh basil leaves, washed well, dried, and chopped

1. In a bowl, whisk together oil, vinegar, garlic, salt and pepper to taste.
2. Toss the dressing with remaining ingredients, season with salt and pepper to taste and toss to combine.
3. Let salad stand at room temperature 15 minutes.
4. If not using immediately, cover and refrigerate.

extra virgin olive oil, balsamic vinegar, garlic, salt, italian bread, red tomatoes, tomatoes, nicoise, basil

Taken from www.foodnetwork.com/recipes/panzanella0.html (may not work)