The #1 Site For
Best-Dressed Chefs!
www.coolaprons.com
Free Recipes In The VJJE Recipe Weekly!
Discover The Leading Recipes Newsletter!
Privacy Policy

Panzanella

    3/4 pound day-old crusty peasant-style whole-grain bread,
      cut into 1-inch cubes (about 6 cups)
    2 large tomatoes (about 1 pound), trimmed and each cut into
      8 wedges
    3/4 cup sliced unwaxed cucumber
    1/2 cup sliced red onion
    1/2 cup extra-virgin olive oil
    2 tablespoons red-wine vinegar
    10 fresh basil leaves, shredded

  In a serving bowl stir together the bread, the tomatoes, the
 cucumber, the onion, the oil, the vinegar, the basil, and salt and
 pepper to taste until the salad is combined well.