Panzanella Salad with Bacon, Tomato, and Basil

Ingredients

• 3 tablespoons balsamic vinegar 
• 0.3 teaspoon pepper black
• 8 ounce day-old bread french cut into 1-inch cubes
• 6  bacon crumbled cooked
• 2 teaspoons olive oil extravirgin
• 0.3 cup basil fresh chopped
• 2  garlic cloves minced
• 0.5 cup onion red vertically sliced
• 2 cups torn romaine lettuce 
• 0.5 teaspoon salt 
• 1.3 pounds tomatoes coarsely chopped

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 35
2. Combine first 5 ingredients in a bowl; stir with a whisk.
3. Add tomato, onion, basil, and bacon; toss well. Set aside.
4. Arrange bread cubes in a single layer on a baking sheet; lightly coat bread with cooking spray.
5. Bake at 350 for 15 minutes or until toasted; cool.
6. Add bread and lettuce to tomato mixture; toss gently to combine.
7. Serve immediately.