This salad, plus a supermarket roasted chicken make a delicious, quick and easy dinner. It's also a great way to use day old breads.

Serves 4

Ingredients:

4 slices sourdough bread, cut 1/2 inch thick
1 clove garlic, peeled and halved
2 ripe medium tomatoes, cut into 1/2 inch dice, or cherry tomatoes cut in half
1 (15-ounce) can white cannellini beans (white kidney beans) rinsed and drained
1 medium green bell pepper, roasted, seeded, peeled and cut into thin strips
1/4 cup chopped basil

Dressing:

4-1/2 teaspoons COLAVITA Red Wine Vinegar
1 teaspoon Dijon mustard
3 tablespoons COLAVITA Fruttato Extra Virgin Olive Oil
Salt and black pepper, to taste

Preparation:

Preheat oven to broil. Rub bread slices with garlic. Toast bread, turning once, about 4 minutes on each side. Cut into small cubes. In a large bowl, combine the bread cubes, tomatoes, beans, roasted pepper and basil.

In small bowl, whisk together vinegar and mustard; add the oil; whisk until well blended. Season with salt and pepper. Pour dressing over salad and toss to mix. Let rest 5 to 10 minutes before serving.

Look for Colavita Fruttato Extra Virgin Olive Oil in your supermarket, or to purchase online visit www.ColavitaStore.com.