Panzanella
['4 cups cubed whole-grain country bread', '3 tomatoes (about 2 pounds), chopped', '1/2 red onion, thinly sliced', '1/4 cup reduced-sodium fat-free chicken broth', '2 tablespoons red wine or balsamic vinegar', '1/2 teaspoon salt', '1/4 teaspoon freshly ground black pepper', '1 cup mini mozzarella balls, quartered', '1 cup roasted red pepper, thinly sliced', '1/4 cup turkey pepperoni, thinly sliced', '1/4 cup packed fresh basil', '1 teaspoon chopped fresh thyme']
Place bread, tomatoes, onion, broth and vinegar in a bowl; add salt and pepper. Stir to coat, breaking up bread cubes. Add mozzarella, red pepper and pepperoni; stir to coat. Refrigerate 1 hour before serving. Divide among 4 bowls; garnish with basil and thyme.
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