Panzanella

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.

Yield: 

6 servings

Category

Course

Leave a Comment