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Ingredients

6 cups bite-size pieces day-old crusty peasant-style bread
1/3 cup plus 1/4 cup olive oil
Salt and pepper to taste
3 cloves garlic, finely chopped
2 tablespoons balsamic vinegar
4 medium tomatoes, cut into small wedges
3/4 cup sliced red onion
10 basil leaves, shredded
1/2 cup pitted green olives, halved
1 cup fresh mozzarella (marinated if you like), cut into bite-size pieces

Description

Waste Not, Want Not! Make Excellent Use Of Leftover Bread In This Tuscan Favorite, Often Called Panzanella. Thick Chunks Of Day-old Peasant Style Bread Are Lightly Brushed With Extra Virgin Olive Oil, Baked Until Golden And Then Combined With Fresh Tomato

Wholefoods