Name: Panzanella
Prep time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: Salads
Ingredients: 6 ripe tomatoes, cored and cut into small wedges; 2 cucumbers (preferably seedless), sliced into half-moons; 1 small red onion, thinly sliced; 8 basil leaves, torn; 1/4 cup extra-virgin olive oil; 1 tablespoon red-wine vinegar; kosher or sea salt, to taste; 1 small loaf Italian bread, diced into 3/4-inch pieces and toasted

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This bread, tomato, and cucumber salad is a perfect expression of a summer garden in a bowl.

Ingredients

6 ripe tomatoes, cored and cut into small wedges

2 cucumbers (preferably seedless), sliced into half-moons

1 small red onion, thinly sliced

8 basil leaves, torn

1/4 cup extra-virgin olive oil

1 tablespoon red-wine vinegar

kosher or sea salt, to taste

1 small loaf Italian bread, diced into 3/4-inch pieces and toasted

Instructions

In a bowl, combine tomatoes, cucumbers, onions, basil, oil, vinegar, and salt. Let sit at room temperature for 30 minutes. Taste and add more salt, if desired. Mix in bread and serve.