Panzanella Salad

Serves 4 to 6

Ingredients

4 cups days-old sourdough or rustic bread of choice, cut into 1-inch cubes

1 1/2 pounds ripe tomatoes, chopped

1/2 Rosa Bella® Gourmet Pink Onion, thinly sliced into quarter-moons

1/2 yellow bell pepper, seeded, ribs removed & chopped

1/2 cup pitted Kalamata olives, whole or halved

1/2 cup arugula, chopped

1/4 cup parsley, chopped

1/4 to 1/2 teaspoon Italian seasoning blend or fresh herbs of choice

1 clove garlic, minced or pressed

2 tablespoons red wine vinegar

2 tablespoons olive oil

1 to 2 ounces tomato juice (optional)

Kosher salt & freshly ground black pepper, to taste

Directions

American style (toasted bread): Preheat oven to 350° F. Spread bread cubes in a single layer on baking sheet. Toast about 15 minutes, turning once halfway through, until dried and crisp. Let cool.

Combine all ingredients except tomato juice (optional) in a large bowl. Toss thoroughly to combine. Taste, adjust seasoning if necessary, and toss again. Add tomato juice (if using) and toss. Let stand 5 minutes before serving.

Mediterranean style (fresh or days old bread, not toasted): Combine all ingredients except tomato juice (optional) in a large bowl. Toss thoroughly to combine. Taste, adjust seasoning if necessary, and toss again. Add tomato juice (if using) and toss. Refrigerate for an hour to overnight before serving. The bread will absorb more liquid in this version.