Bread Salad (aka Panzanella)

During the hot lazy days of summer tomatoes are at their peak.  So it was only natural that my roommates and I used to crave bruschetta while we lazed around cramming for tests during summer sessions.  However the idea of turning on our stove in our non-air-conditioned apartment was nightmarish.

Bright students that we were, we just decided it would be better to tear up our bread and throw it into the tomato topping we created.  And so bread salad became a summer staple.

Later I discovered a fancier name "Panzanella" and added some ingredients, but at its core this recipe is one that makes me think of summer no matter when I eat it.

• 3 cups cherry tomatoes quartered or halved (or 3 large tomatoes diced)
• 3 cups whole grain crusty bread torn or cut into bite sized chunks
• 1/2 cucumber sliced
• 1/2 red onion diced
• 1 yellow bell pepper sliced
• 1 can of chick peas rinsed and drained (or use the roasted chick pea recipe for a nice twist)
• 1 to 2 tablespoons chopped basil
• 2 to 4 garlic cloves smashed
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and Pepper to taste

Combine all ingredients in a large bowl.  Toss and serve.