Panzanella

Note from Cheri: This recipe is from Mollie Katzen's wonderful new vegetarian cookbook Vegetable Heaven. Mollie says the best bread to use for this Tuscan bread and tomato salad is a country-style loaf with a light and airy interior and a thick, chewy crust. Ideally, the bread should be sturdy enough to soak up plenty of the fresh tomato juices and the vinaigrette without becoming too soggy. She also cautions that you should avoid soft breads than contain sugar or honey for this recipe as they will disintegrate upon contact with moisture. For more of Mollie Katzen's recipes plus a fun and informative interview with this Celebrity Chef superstar, click here.

1/2 lb. crusty country-style bread 1/3 C minced red onion OR 3-4 scallions, chopped 4 C (about 2 lbs.) chopped ripe tomatoes 1 med. sized cucumber, peeled, seeded and chopped 1/2 C (packed) torn basil leaves 1/3 C chopped Italian parsley 1 C pitted, chopped olives (optional) 1 C ricotta salata or feta cheese, crumbled 2 tsp. minced garlic 4-6 T olive oil (to taste) 3-4 T wine vinegar (to taste) big pinch of salt (omit if using feta cheese) pepper to taste Note: Ricotta Salata is a dry, crumbly cheese similar to feta, but less salty.

Serves 6-8 Preheat oven to 400° F. Cut the bread into 1 inch slices and place them directly on a rack in the center of the oven to toast for about 20 minutes, or until lightly browned. Remove from oven and set aside to cool. Combine all the remaining ingredients in a large bowl. Tear the toasted bread into bite sized pieces, and distribute half of them over the bottom of a 9 x 13 inch baking pan. Pour half the tomato vinaigrette mixture over the bread, then add a second layer of bread. Spread the remaining salad over the top and cover with plastic wrap. Chill for at least an hour, to let the bread soak up the flavors and juices. Serve on small plates, or if it is very juicy, spoon it into bowls.