Cool Bread Salad for a Hot Summer Day

Man, it's hot. It's been hitting 100 degrees here. The last thing I want to do is stand over a hot stove. This is when a good filling salad comes in handy. This one is delicious and filling, quick and easy, too! Who could ask for more?

(as found on BHG)

3 c Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried* 
1-1/2  c coarsely chopped seeded tomato (3 medium)
1/2  of a medium red onion, cut into thin wedges and separated 
1/4  c snipped fresh basil or fresh Italian (flat-leaf) parsley 
2 tbsp red wine vinegar or white wine vinegar 
2  tbsp olive oil 
2  cloves garlic, minced 
1/4  tsp salt 
1/4  tsp ground black pepper 
4  c torn or chopped romaine lettuce

1. In a large bowl toss together dried bread pieces, tomato, onion, and basil; set aside.
2. For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on four salad plates. Spoon bread mixture over romaine.

*Note: To dry bread, spread bread pieces or cubes in a shallow baking pan. Let stand overnight at room temperature, stirring once or twice. Or preheat oven to 300F. Bake, uncovered, in the preheated oven for 8 to 10 minutes, stirring once or twice until dry but not toasted.

ALternate Recipe Tip: Quick Bread Salad: Prepare as above, except omit vinegar, olive oil, garlic, salt, and pepper for the dressing. Substitute 1/4 to 1/3 cup bottled Italian salad dressing and let stand as above.