Panzanella, or Bread Salad

I have to say that I, like many people, have a strong aversion to soggy bread.  It’s gross and I don’t eat it—ever.  This salad, however, is not soggy, and it’s not gross.  I’ve seen versions of it in many cookbooks of late, and I think it’s a bit trendy among the gourmet types right now.  Don’t let that deter you from trying it, thinking that you are a “regular food” eater.  It’s delicious and, yes, okay it’s healthy too.

Panzanella, or Bread Salad

1 Loaf day old French bread, with the hard crust (not the $1.50 French bread in the sleeve,
or you will be eating soggy bread)   
5 Tomatoes
3 Sprigs Basil
½ red onion
Salt and Cracked pepper
Balsamic Vinegar
Extra Virgin Olive Oil

Dice up the bread, tomatoes, and onions.  Chop the basil and mix in large bowl.  Drizzle with Balsamic Vinegar and Oil, add salt and pepper, and let marinate for at least 15 minutes.