Panzanella Salad (Bread Salad) - cooking recipe

Ingredients

4 plum (roma) tomatoes, seeded and cubed
1 cucumber, peeled and diced
1/2 red onion, thinly sliced
1/2 cup cubed fontina cheese
1/2 cup pitted and chopped kalamata olives
2 tablespoons coarsely chopped fresh basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 (1 pound) loaf day-old Italian bread, cubed

Preparation

Toss tomatoes, cucumber, onion, fontina cheese, olives, basil, oregano, parsley, salt, and black pepper with olive oil and balsamic vinegar in a large bowl. Allow mixture to rest for 10 minutes.
Place bread cubes in a large dish. Pour tomato mixture over bread and toss to coat. Bread salad should be served within 2 hours.