PANZANELLA

1 crusty baguette, diced and dried overnight

6 slices bacon, chopped

6 ripe tomatoes, chopped

1 yellow pepper, diced

1 small white onion, chopped fine

2 Tbsp shredded basil leaves

1/3 cup olive oil

2 Tbsp red wine vinegar

1 garlic clove, crushed

In a large frying pan, fry bacon till crisp and set aside.

Toss cubed baguette in the remaining bacon drippings and fry for 2 or 3 minutes, set aside.

Mix the tomatoes, pepper, onion and basil in a large salad bowl.

Add the bread cubes and mix lightly.

Combine the olive oil, vinegar and garlic.

Dress the salad with the vinaigrette and toss well.

Garnish servings with the reserved bacon.