Kumquat's Panzanella (bread And Tomato Salad)

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1/2 red onion, diced
• 8 ounces sourdough bread (toasted or day old) or 8 ounces ciabatta (toasted or day old)
• 4 medium tomatoes, ripe, chopped
• 4 ounces low fat mozzarella, cubed
• 12 kalamata olives, pitted and halved
• 1/4 cup fresh basil, shredded
• 2 tablespoons red wine vinegar
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil (optional)
• 1 garlic clove, minced (optional)
• 1 teaspoon salt
• 1/2 teaspoon pepper, freshly ground

Recipe

• 1 put diced red onion in a small bowl and cover with water. (this removes some of the oniony taste.) the longer you soak it the milder it will become.
• 2 if bread is not day old, slice and place on cookie sheet in preheated 400 degree oven for about 10-12 minutes. remove and let cool slightly.
• 3 meanwhile, prepare and place all ingredients other than the bread and onion in a large bowl and mix.
• 4 tear bread into bite size pieces, drain onions and add to tomato mix. combine well. adjust the seasonings to taste and serve.