Tomato and Broccoli Panzanella

Ingredients

• 12 cup olive oil or 12 cup vegetable oil
• 12 cup red wine vinegar
• 3 tablespoons chopped fresh basil
• 12 teaspoon salt
• 12 teaspoon fresh coarse ground black pepper
• 1 garlic clove
• minced
• 4 slices rye bread (1/2 inch thick)
• 4 slices Italian bread (1/2 inch thick)
• 2 cups fresh broccoli florets
• 4 medium plum tomatoes
• seeded and coarsely chopped
• 12 cup thinly sliced red onion
• separated into rings
• 12 cup thin red bell peppers or 12 cup yellow bell pepper
• cut into strips
• 12 cup grated parmesan cheese

Instructions

1. In a small nonmetal bowl, combine all dressing ingredients; mix well.
2. Place rye and Italian bread slices on a broiler pan; broil 4 to 6 inches from the heat source for 4 to 5 minutes or until golden brown and toasty, turning once.
3. Cool for 5 minutes, break or cut into 1/2 inch cubes; set aside.
4. Bring 1/4 cup water to boiling in a medium saucepan over medium-high heat.
5. Add broccoli; cook for 2-3 minutes until crisp tender.
6. Drain, rinse with cold water to cool; drain well.
7. Just before serving, add broccoli and all remaining salad ingredients to bread cubes; toss to mix.
8. Pour dressing over salad, toss gently to coat.