Emeril's Panzanella (Bread Salad)

Panzanella

***Susan's Note: I had some old rolls in the freezer so I decided to make this for dinner, along with grilled chicken and corn on the cob. I added some cucumbers and a little bit of leafy greens - YUM! I also like this recipe for Panzanella - if your bread isn't stale enough.

Recipe courtesy Emeril Lagasse, 2003

Ingredients
4 large vine ripened tomatoes, cut into large cubes or wedges
1/2 pound stale country-style Italian bread, crusts removed and cubed (about 8 cups)
1 1/4 cups thinly sliced red onions
2 teaspoons minced garlic
1/4 cup red wine vinegar
1/2 cup Italian extra-virgin olive oil
1 bunch fresh basil, stems removed, washed and spun dry, turn into pieces
Salt and freshly ground black pepper

Directions
In a large bowl, combine the tomatoes, bread, and onions.

In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Serve.