Kumquat'S Panzanella (Bread And Tomato Salad) - cooking recipe

Ingredients

1/2 red onion, diced
8 ounces sourdough bread (toasted or day old) or 8 ounces ciabatta (toasted or day old)
4 medium tomatoes, ripe, chopped
4 ounces low fat mozzarella, cubed
12 kalamata olives, pitted and halved
1/4 cup fresh basil, shredded
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil (optional)
1 garlic clove, minced (optional)
1 teaspoon salt
1/2 teaspoon pepper, freshly ground

Preparation

Put diced red onion in a small bowl and cover with water. (This removes some of the oniony taste.) The longer you soak it the milder it will become.
If bread is not day old, slice and place on cookie sheet in preheated 400 degree oven for about 10-12 minutes. Remove and let cool slightly.
Meanwhile, prepare and place all ingredients other than the bread and onion in a large bowl and mix.
Tear bread into bite size pieces, drain onions and add to tomato mix. Combine well. Adjust the seasonings to taste and serve.