Food
Panzanella
By Yankee Magazine|May 27 2010|
This bread, tomato, and cucumber salad is a perfect expression of a summer garden in a bowl.
Yield
6 servings
Total Time
30 minutes
Ingredients
6 medium-size 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
1 small loaf Italian bread, diced and toasted
Instructions
In a large bowl combine tomatoes, cucumbers, onion, basil, oil, vinegar, and salt. Let sit at room temperature 30 minutes; then taste and add salt if needed.
Mix bread in and serve.
It’s like a BLT – all those flavors creating one wonderful experience in every bite.