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Panzanella - Tuscan Bread and Tomato Salad

A web-exclusive recipe from Italian Cooking and Living

  • 1 pound stale country bread, crusts removed, cut into 1/2" cubes
  • 1/3 cup red wine vinegar
  • 1 cup extra-virgin olive oil
  • 1 pound ripe tomatoes, cut into 1" cubes
  • 1 purple onion, thinly sliced
  • salt and freshly ground black pepper
  • 1 bunch basil leaves, torn
Place the bread in a bowl and sprinkle it with 1/4 cup of water and the vinegar. Add all the remaining ingredients except the basil; toss, and set aside for 30 minutes. When you are ready to serve, add the basil, and adjust the seasoning if necessary. Serves 6



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