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Panzanella Salad




Source of Recipe


Source: Carapelli brand olive oil.


List of Ingredients




6 (1/2-inch-thick) slices sourdough bread
¼-cup extra virgin olive oil, divided
2 pounds (4 large) tomatoes, cored, seeded and cut into 1/2-inch chunks
1 small cucumber, peeled, seeded and cut into chunks
1/2 cup finely chopped red onion
1/2 cup basil leaves, cut into julienne strips
1 clove garlic, pressed
Salt and pepper, to taste


Recipe



Brush bread pieces with olive oil. Place in a 350-degree oven until lightly toasted and slightly dry, about 5-10 minutes, the set aside to cool.

Meanwhile, in large bowl, combine tomatoes, cucumber, onion, basil and garlic. Add cool bread pieces and toss well. Drizzle with remaining olive oil and season to taste with salt and pepper.

Makes 6 servings