A delicious Tuscan bread salad with a twist!
The longer the salad sits, the softer the bread will become. Let it sit as long as you like to get the texture you prefer. I like to let it sit about a half hour or so before eating but still enjoy the leftovers the next day!
*Try a ciabatta (my favorite) or other crusty, country style bread. Instead of making croutons in a pan on the stove you could toss the bread cubes in olive oil, lay them in a single layer on a baking sheet and toast the bread in the oven at 425 degrees for about 10 minutes (remember to toss them halfway to toast both sides). I prefer the flavor of the garlic, olive oil, butter combination I get when making them in the pan on the stove.