Tuscan Panzanella Salad
For the parmesan chips, preheat oven to 200°C (approximately 400°F). Line a baking tray with parchment paper and brush lightly with olive oil. Place parmesan on baking sheet in small piles 1/2 cm thick and about 6 cm wide (approximately 1/8 inch thick and 2 inches wide). Bake parmesan until lightly browned on top and threads are fused together (do not melt parmesan completely). Remove parmesan chips from oven and let cool.
For the salad, rinse and halve bell peppers, remove seeds ribs and cut into thin strips. Rinse and slice tomatoes. Cut bread into bite-size cubes. Mix bell peppers, tomatoes and bread cubes.
For the dressing, peel garlic and chop finely. Mix 4 tablespoons olive oil, 2 tablespoons red wine vinegar, 2 tablespoons water, basil and garlic and season with salt and pepper. Toss dressing into salad and season if desired. Garnish salad with parmesan chips and serve immediately.