This quick and flavorful bread salad always gets rave reviews from my friends and family. This panzanella-style dish is a timesaver during the holidays, as it can be made ahead. — Angela Spengler, Niceville, Florida

Ingredients:

• 1 loaf (14 ounces) ciabatta bread, cut into 1/2-inch cubes (about 10 cups)
• 3/4 cup olive oil
• 3 garlic cloves, minced
• 1/4 teaspoon pepper
• 1/4 cup balsamic vinegar
• 1/4 teaspoon salt
• 2 large tomatoes, chopped
• 1/4 cup sliced olives
• 1/3 cup coarsely chopped fresh basil
• 2 tablespoons chopped fresh Italian parsley
• 1/4 cup shredded Parmesan cheese

Directions:

• Preheat oven to 350°. Place bread cubes in a large bowl. In another bowl, mix oil, garlic and pepper; drizzle 3 tablespoons over bread and toss to coat. Reserve remaining oil mixture. Spread in a single layer on two 15x10x1-in. baking pans.
• Bake 12-18 minutes or until crisp and light brown, stirring occasionally.
• Meanwhile, whisk vinegar and salt into reserved oil mixture. Add tomatoes, olives and herbs; toss to coat.
• Cool bread cubes slightly. Add to tomato mixture; toss to combine. Sprinkle with cheese; serve immediately.

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Source:asteofhome.com