Italian Tomato and Bread Salad (Panzanella)

This is a great idea for using up leftover bread. I made it with a french baguette although you can use another type of bread. The bread soaks up the juices and becomes soft and delicious. The trick is to make a good vinaigrette with olive oil.

4-5 ripe tomatoes, peeled and chopped
1 Spanish onion, peeled and finely chopped
1 green pepper, seeded and chopped
2 slices of day old bread, diced
Salt and pepper to taste

Dressing:
3 tablespoons of olive oil
1 tablespoon cider vinegar
1 Garlic clove, crushed with half a teaspoon of salt

This salad improves when left in the fridge for a few hours.
Place the bread dice in the bottom of the bowl.
Prepare all of the salad vegetables and add to the bowl.
Prepare the dressing by mixing all the ingredients and pour over the salad. Refrigerate for a few hours until very cold.

Variations:
Add one or two cans of tuna in olive oil, olives, capers... etc