Panzanella

​Yield

10-12 servings

Ingredients

1 loaf bread (8-10 full cups)
3 lbs tomatoes
½ large cucumber
1 medium red or yellow bell pepper
½ medium red onion
½ cup olive oil
¼ cup red wine vinegar
½ cup thinly-sliced basil
½ tsp salt
¼ tsp pepper

Directions

1. Cut bread into 1-inch cubes. Spread bread cubes out on a baking sheet, and either leave out overnight to dry, or bake at 300 degrees F for about 1 hour or until hardened on the outside.
2. Chop the tomatoes, cucumber, and pepper into bite-sized pieces. Slice onion thinly.
3. In a jar, combine oil, vinegar, salt, and pepper. Shake until well-combined.
4. Combine bread, vegetables, and dressing in a large bowl. Let sit for at least a half-hour, stirring occasionally. Stir in basil just before serving. ​

Source: The Kitchn

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