Panzanella

What do you do when your friend gives you delicious garden fresh tomatoes? And you have leftover several day old dry Tommy safe rolls and two lonely pieces of bacon? You make panzanella! 

It's a delicious and easy bread salad that conveniently uses both old bread and tomatoes. If you can have dairy, mozzarella is delicious in this as well. Since I tend to make panzanella when my pantry is looking pretty bare, I usually just cut up a couple sticks of string cheese and add that to the mix. 

Panzanella

1.5 cups cubed dry bread (5 dinner rolls)
4 large tomatoes, diced
2 strips bacon, cooked and crumbled
2 Tbsp balsamic vinegar
1 tsp dry basil (or several tablespoons of fresh basil)
1/2 tsp salt
1/2 tsp ground black pepper

1. Combine the balsamic vinegar, basil, salt and pepper in a large bowl. 
2. Add the tomatoes and bread. Stir well. Let sit for 30 minutes, stirring occasionally.
3. Add the bacon, stir and serve.