Nicole's Panzanella Salad

INGREDIENTS

• 6 cups day old Italian bread, torn into bite-size pieces (1 long French bread loaf works as well)
• 1/3 cup olive oil (you may need more than this)
• salt and pepper to taste
• 3 cloves garlic, minced (just use jarred garlic, much easier)
• 1/4 cup olive oil (you may need more oil & balsamic.....just keep the same ratio for the dressing)
• 2 tablespoons balsamic vinegar
• 4 medium ripe tomatoes, cut into wedges (I dice)
• 3/4 cup sliced red onion (I like them really thin)
• 10 basil leaves, shredded
• 1/2 cup pitted and halved green olives (I use Kalamata instead)
• 1 cup fresh mozzarella, cut into bite-size pieces (I use FETA instead)

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly. (MY CHEAT: I put all the bread on cookie sheet, drizzle with olive oil...unmeasured....until they're all coated but not sopping wet, then sprinkle with salt, pepper, dried California basil (YUM) and minced garlic from a jar)
3. While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar (I've found that you'll need more oil & vinegar than the recipe suggests.....just make sure to maintain the same RATIO and it'll taste fabulous!). Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.