Panzanella (Tuscan Bread Salad)

2 cloves of garlic, finely chopped
1/2 teaspoon of salt, plus additional, to taste
1/2 cup of extra-virgin olive oil
2 tablespoons of vegetable broth
2 tablespoons of red wine vinegar
1 tablespoon of lemon juice
Freshly ground black pepper, to taste
6 cups of cubed dense, slightly stale Italian or sourdough bread
3 medium tomatoes, coarsely chopped
1 medium red onion, chopped
1/2 cup of chopped fresh basil
1/2 cup of chopped fresh flat-leaf parsley
Romaine lettuce leaves (optional)




In a mortar and pestle, or with the back of a teaspoon in a small bowl, mash together the garlic and the 1/2 teaspoon of salt.

Transfer the paste to a large salad bowl. Whisk in the oil, the broth, the vinegar, the lemon juice, and the pepper until well blended. Reserve 2 tablespoons of the dressing and set it aside.

Add the bread cubes to the salad bowl and toss well to combine with the dressing.

Allow the bread cubes to stand for 20 minutes to absorb the dressing. Toss the cubes two or three times during the 20 minutes.

Just before serving, add the tomatoes, the basil, the parsley, and the reserved dressing; toss well to combine.

Season with additional salt and pepper as necessary.

Serve at once, over the lettuce leaves, if desired.

Note: Chopped cucumber, thinly sliced green bell pepper, and/or your favorite olives may be added along with the tomatoes and onion.