Panzanella (Tomato Bread Salad)

 I have shied away from panzenella because I figure if I'm going to eat a ton of bread why not eat pizza instead of salad. But I was wrong. This is much easier and faster than pizza but hits the pizza craving. As long as you use olive oil it's vegan too!

Method:

Dice dark brown bread into bite sizes.  It's ok to use old stale bread.  Chop 2-3 cloves garlic. Saute the bread and garlic along with sea salt in some olive oil in a heavy cast iron pan, until toasty but not burnt.

Meanwhile, dice several tomatoes and chiffonade cut several leaves basil.

Toss the hot bread chunks with tomatoes and basil.  Season with salt, pepper, white wine vinegar and good quality olive oil. Eat hot or cold.