Panzanella With Crab - cooking recipe

Ingredients

1 1/2 tablespoons chopped fresh basil
1 1/2 tablespoons extra virgin olive oil
2 teaspoons chopped of fresh mint
2 teaspoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon fennel seed
2 1/2 cups chopped tomatoes
1/2 cup vertically sliced red onion
4 1/2 ounces whole wheat french bread, torn into 1-inch pieces (about 4 cups)
2 (6 ounce) cans lump crabmeat, drained and picked over

Preparation

Combine the first 6 ingredients in a big bowl, stir with a whisk to combine.
Add tomato, onion, bread, and crab; toss gently to coat.
Serve immediately.