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Panzanella 1

List of Ingredients

1 Italian-style bread, loaf
1 # Cucumbers
1/8 C Onions (sweet, such as Vidalia)
2 t Salt
1 1/2 pound(s) Tomatoes, quartered
1/2 C Fresh Basil leaves, torn
6 T Extra-virgin olive oil
3 T Red wine vinegar
Salt and Pepper to taste







Recipe



Cut crusts off bread, tear bread into large chunks, and let stale.
When ready to make panzanella, peel the cucumbers, leaving alternating bands of peeled and unpeeled areas. Slice into rounds as thinly as possible. Peel the onions, cut in half, and slice as thinly as possible. Toss the cucumber and the onion in a colander with the salt. Place a weight over all, and let drain for 20 minutes.
While cucumber and onion are draining, cut tomatoes inot thin slices, and measure out the basil leaves.
When ready to serve the salad, soak in cold water, then squeeze out the water. Place the soaked bread in a large bowl.
Mix in cucumbers and onions, tomatoes, and basil.
Toss with olive oil and vinegar. Season to taste with salt and pepper. Serve immediately.