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Panzanelle

A basic tomato salad with emphasis on “fresh”!

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce (Entered by Lara Rasmussen Anderson)
Serves: 6-12


Ingredients
1 loaf hearty French bread, torn into bite-sized chunks
1 cup olive oil
1 tsp sea salt
3 lbs tomatoes, chopped
1 small mild onion, minced
1 cucumber, chopped
1 cup fresh basil leaves, chopped
salt and pepper, to taste
1/4 cup good quality balsamic vinegar
1 cup olive oil

Step by Step Instructions
  1. Toss bread chunks with olive oil and sea salt. Spread on cookie sheet(s) and bake in 350F oven until golden, approx 10-15min. Let cool.
  2. Place tomatoes and juices in large bowl; toss with remaining vegetables and croutons. Season with salt and pepper.
  3. Drizzle with olive oil and vinegar and toss.

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