882. PANZANELLA SALAD with BACON, TOMATO and BASIL

yields 6 servings


3 tablespoons balsamic vinegar
2 teaspoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
4 cups coarsely chopped tomato (about 1 1/3 pounds)
1/2 cup vertically sliced red onion
1/4 cup chopped fresh basil
6 bacon slices, cooked and crumbled
1 (8-ounce) loaf day-old French bread, cut into 1-inch cubes
Cooking spray
2 cups torn romaine lettuce

Preheat oven to 350°.
Combine first 5 ingredients in a bowl; stir with a whisk. Add tomato, onion, basil, and bacon; toss well. Set aside.

Arrange bread cubes in a single layer on a baking sheet; lightly coat bread with cooking spray. Bake at 350° for 15 minutes or until toasted; cool. Add bread and lettuce to tomato mixture; toss gently to combine. Serve immediately.


courtesy of: Cooking Light, June 2006