Panzanella

Ingredients

•   2 tablespoons plus 1/4 cup red wine vinegar

•   12 ounces ciabatta or other country-style white bread, 2 to3 days old

•    Can substitute bread with grains or Cous Cous

•   2 tablespoons plus 2/3 cup extra-virgin olive oil

•   9 ripe tomatoes (about 2 1/4 pounds total), cored and scored on the bottom

•   2 tablespoons plus 1/4 cup red wine vinegar

•   Salt and freshly ground black pepper

•   1/2 cup thinly sliced fresh basil leaves

•   Fresh basil sprigs, for garnish

Directions

Soak the old bread in water over night in the fridge. Drain and Squeeze out all water.Cut the tomatoes into 1-inch cubes and set aside.

In a large bowl, whisk 2/3 cup of the olive oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine.

Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.

You can add roasted peppers, capers, olives and anchovies and arrange  over the mixture and it is prettier.

Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour.

Garnish with the basil sprigs and serve. Wonderful by itself as a simple one plate dinner, served with mozzarella cheese or grilled meats or fish for a complete meal.