Summer Bread Salad

• 3 cups multigrain bread (cut into 1 in. cubes)
• 1 12 cups coarsely chopped tomatoes (2 to 3 medium)
• 12 of a medium red onion (cut into thin wedges & separated)
• 14 cup snipped fresh basil
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 14 teaspoon salt
• 14 teaspoon ground black pepper
• 4 cups torn romaine lettuce hearts
• shards fresh parmesan cheese (optional)

1. Preheat oven to 300*.
2. Dry bread cubes by spreading in a shallow baking pan.
3. Bake cubes, uncovered, for 8 to 10 minutes, stirring once or twice, until dry but not toasted.
4. In a large bowl toss together dried bread cubes, tomatoes, onion and basil; set aside.
5. For the dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt and pepper.
6. Cover and shake well.
7. Pour the dressing over the bread mixture; toss to coat.
8. Let stand for 15 minutes to allow the flavors to blend.
9. Place romaine on a serving dish or six salad plates.
10. Spoon bread mixture over romaine.
11. If desired, garnish with shards of Parmesan cheese.

bread, tomatoes, red onion, fresh basil, balsamic vinegar, olive oil, garlic, salt, ground black pepper, torn romaine lettuce hearts, parmesan cheese

Taken from www.food.com/recipe/summer-bread-salad-311106 (may not work)