BuffaloSpree.com's Recipe of the week: Panzanella salad
1/2 pound day-old crusty bread, cut into 1-inch pieces (5 cups)
2 pounds ripe tomatoes, cut into 1-inch pieces
1/2 small red onion, thinly sliced
3 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil, plus more for drizzling
Coarse salt and ground pepper
1 cup fresh basil leaves, torn or coarsely chopped
Preheat oven to 375 degrees F. Place bread on a rimmed baking sheet in a single layer and toast for about 20 minutes.
Meanwhile, in a large bowl, combine tomatoes, onion, vinegar, and oil; season with salt and pepper. Add toasted bread and basil and toss to combine. Let sit 20 to 30 minutes to allow bread to soak up liquid.