Panzanella (Tuscan Bread Salad)

Serves 2

• about 4" to 6" stale or fresh baguette or french bread
• 1 15 ounce can diced tomatoes or 3 Roma tomatoes¹, chopped
• 2 - 3 tbsp fresh basil², sliced
• 2 slices turkey bacon or 1 thick slice bacon, cooked crisp and chopped (optional)
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp capers³
• 1/4 cup red onion, diced
• salt, pepper

If the baguette or french bread isn't too stale, slice it up and toast it. I like to spread butter or olive oil on top followed by a sprinkling of my garlic bread spice mix (dried parsley, granulated garlic, salt) before toasting. Let cool enough to handle, then chop up into bite-size pieces.

If the bread is already nicely stale, chop it into bite-size pieces. If using canned tomatoes, drain the tomatoes and reserve the liquid. Toss the bread cubes with the liquid in a medium bowl so they'll begin to soften. If using fresh tomatoes, chop tomatoes then toss with the bread cubes.

Combine drained tomatoes (if using), basil, bacon, capers and red onion with the bread. Drizzle over with balsamic vinegar and olive oil, add salt and pepper to taste, then toss well.

Notes:

1. I don't bother peeling fresh tomatoes, but if it bothers you, blanch them and peel them before chopping.
2. Any fresh herb will do here. I like basil for its peppery tanginess, but fresh oregano, thyme or marjoram would all work well, as would parsley.
   
3. Adding a chopped roasted red pepper or some minced anchovy would also be good.