Panzanella Salad

I did not grow up with this salad but when I discovered it, you would think I had. This is another take on salad that is a perfect accompaniment to grilled meat or fish. It also is a nice break from potatoes or rice. On a hot day, add salami that you have cut into cubes for a refreshing salad supper.



Serves 8-10

1 loaf of good bakery bread cut in half(day old is best)
1/2 of a small red onion diced
1 quart of cherry tomatoes halved
1/2 of an english cucumber diced
1 cup diced celery
1/2 cup of pitted Kalamata or Greek Green olives
1 ball of fresh mozarella cubed or shredded parmesan cheese
1/3 cup red wine vinegar
1/4 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon pepper
6 leaves of fresh basil diced

Place both halves of the bread on the grill. Grill until marks just appear. When bread is cool, cut into cubes and place in a large salad bowl. Add the tomaotes, onion, cucumber, celery, basil and cheese. Mix the vinegar, oil, salt and pepper together and pour over all. Toss to coat.