Panzanella

This is a way to use up stale bread, or, if you're like me, to use bread that you have bought specially to make this salad. I like to use a bunch of different kinds of heirloom tomatoes, because I love them, and they make a really pretty salad. You can use whatever kind of maters you like. Mint is also delicious with tomatoes--I sometimes like it better than basil!

• 1 pound loaf crusty peasant-style sourdough or whole-grain bread, cut into 1-inch cubes (about 6 1/2 cups)
• • 1/2 cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 1 garlic clove, grated on a Microplane*
  1 1/2 pounds mixed heirloom tomatoes, cut into similar-size wedges
• 1 pound fresh mozzarella, diced into 1/2-inch cubes
• 10 fresh basil leaves, shredded
• salt and pepper

Preheat the oven to 400°F. Spread the bread in a single layer on a baking sheet and toast until beginning to brown, about 8 minutes. Let cool until just cool enough to handle.

Meanwhile, in a large bowl, whisk together the oil, vinegar, and garlic. Add the tomatoes and cheese and toss to coat them with the dressing. Add the bread and toss until mixed. Season with salt and pepper to taste. Let stand 10 minutes, toss again, and garnish with basil just before serving.

* If you don't have a Microplane, you can mince the garlic then crush it with the side of a chef's knife untiI it's nearly a paste. Then go out and get a Microplane! You won't believe how much you use it!)