Tomato and Broccoli Panzanella

Dressing

• 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

Salad

• 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