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Title: Panzanella (Tuscan Bread Salad)

1 - loaf Italian bread, crust removed and cut in 3/4 inch cubes
1 - shallot, peeled
1 - clove garlic, peeled
3 T red wine vinegar
1/2 t sweetener
1 t fresh oregano, chopped
1/2 t salt
1/3 C olive oil
0 - ground black pepper
1 lb. cherry tomatoes, cut in half
1/2 - large yellow bell pepper, seeded and chopped
1/2 C brine-cured black olives, pitted and halved
1/4 C fresh parsley, minced

Preheat the oven to 325° F. Spread the bread cubes on a baking sheet and bake until lightly toasted 15-20 minutes.

In a blender or food processor, combine the shallot, garlic, vinegar, sugar, oregano, and salt and process until smooth. With the machine running, slowly add the olive oil in a steady stream, processing until blended. Season with pepper to taste.

In a large serving bowl, combine the bread cubes, tomatoes, bell pepper, olives, and parsley. Pour the vinaigrette over the salad and toss to combine. Let stand at room temperature for 15-20 minutes before serving.

From Vegan Planet
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