Panzanella
Now this is different and very good! Seriously...try this for a very different accompaniment or even on it's own. Panzanella (a Tomato and Bread Salad). Prep Time: 20 minutes Standing Time: 20 minutes Ingredients: 3 Tbs. extra virgin olive oil (EVOO). 2 Tbs. balsamic vinegar. 1 clove garlic, minced. 3/4 lb. day-old crusty Italian bread (about 3/4 loaf), cut into 1-1/2" cubes (see note below).
1 c. roughly chopped Roma tomatoes (about 1 1/2 whole) 1/2 sm. sweet white onion (Vidallia), thickly sliced. 1/2 c. fresh basil leaves. 1/4 c. chopped fresh mozzarella cheese. 3 sm. cherry tomatoes, peeled and finely chopped. Preparation;
1. In large bowl, combine oil, vinegar, garlic, and freshly ground black pepper to taste. Add bread, tomatoes, onion, basil, and cheese. Toss to coat. Let stand 20 minutes at room temperature. 2. Toss again, scatter cherry tomatoes on top, and serve. Makes 4 Servings Nutrition: 400 Calories, 10 g. Protein, 54 g. Carbohydrates, 16 g. Fat, 3.5 g. Saturated Fat, 5 mg. Cholesterol, 4 g. Fiber, 560 mg. Sodium NOTE: If day-old bread is not available, spread cubes on tray in single layer and allow to dry 2 to 4 hours. 
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