Ingredients
1/2
cup olive or vegetable oil
1/3
cup red wine vinegar
3
tablespoons chopped fresh basil
1/2
teaspoon salt
1/2
teaspoon coarse ground black pepper
1
large garlic clove, minced
4
(1/2-inch-thick) slices rye bread
4
(1/2-inch-thick) slices Italian bread
2
cups fresh broccoli florets
4
medium Italian plum tomatoes, seeded, coarsely chopped
1/2
cup thinly sliced red onion, separated into rings
1/2
cup thin yellow bell pepper strips
1/2
cup grated Parmesan cheese
Preparation
In small nonmetal bowl, combine all dressing ingredients; mix well.
Place rye and Italian bread slices on broiler pan. Broil 4 to 6 inches from heat for 4 to 5 minutes or until deep golden brown and crisp, turning once. Cool 5 minutes; break or cut into 1/2-inch cubes. Place in large serving bowl; set aside.
Bring 1/4 cup water to a boil in medium saucepan over medium-high heat. Add broccoli; cook 2 to 3 minutes or until broccoli is crisp-tender. Drain; rinse with cold water to cool. Drain well.
Just before serving, add broccoli and all remaining salad ingredients to bread cubes; toss to mix. Pour dressing over salad; toss gently to coat.
