Bread Salads - how yummy does this sound?

From BHG.com:
Makes: 4 side-dish servings
Prep: 20 minutes
Stand: 15 minutes

Ingredients
3 cups Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried*
1-1/2 cups coarsely chopped seeded tomato (3 medium)
1/2 of a medium red onion, cut into thin wedges and separated
1/4 cup snipped fresh basil or fresh Italian (flat-leaf) parsley
2 tablespoons red wine vinegar or white wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups torn or chopped romaine lettuce
Directions
1. In a large bowl toss together dried bread pieces, tomato, onion, and basil; set aside.

2. For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on four salad plates. Spoon bread mixture over romaine. Makes 4 side-dish servings.

3. *Note: To dry bread, spread bread pieces or cubes in a shallow baking pan. Let stand overnight at room temperature, stirring once or twice. Or preheat oven to 300F. Bake, uncovered, in the preheated oven for 8 to 10 minutes, stirring once or twice until dry but not toasted.

4. Quick Bread Salad: Prepare as above, except omit vinegar, olive oil, garlic, salt, and pepper for the dressing. Substitute 1/4 to 1/3 cup bottled Italian salad dressing and let stand as above.

Nutrition Facts
Servings Per Recipe 4 side-dish servings Calories 213, Total Fat (g) 9, Saturated Fat (g) 1, Cholesterol (mg) 0, Sodium (mg) 417, Carbohydrate (g) 29, Fiber (g) 4, Protein (g) 6, Vitamin A (DV%) 0, Vitamin C (DV%) 0, Calcium (DV%) 7, Iron (DV%) 13, Percent Daily Values are based on a 2,000 calorie diet