A lighter version of panzanella, turned into a delightful salad.
1 loaf of 2-day-old bread (tip: slicing the bread helps it dry out faster)
1 box of Earthbound Farm Organic Kale Italia
6 medium tomatoes
10 fresh basil leaves
2 cloves of garlic, minced
3 tablespoons olive oil
3 tablespoons balsamic vinegar