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Panzanella

  • SERVINGS: 8
  • BASIC-EASY
  • HEALTHY
  • VEGETARIAN

If you have time, toss the cucumbers with salt and drain for 30 minutes before assembling the salad.

  1. 4 thick slices stale coarse peasant bread (about 1/2 pound)
  2. 1/3 cup extra-virgin olive oil
  3. 2 tablespoons red wine vinegar
  4. 2 garlic cloves, minced
  5. 1/2 teaspoon crushed red pepper
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon freshly ground black pepper
  8. 6 cups lightly packed salad greens
  9. 4 large tomatoes, cut into 1-inch dice
  10. 2 medium cucumbers—peeled, halved lengthwise, seeded and thinly sliced crosswise
  11. 1 medium red onion, thinly sliced
  12. 1/2 cup coarsely chopped fresh basil
  1. In a large bowl, cover the bread with cold water and let soak for 10 minutes. Squeeze out the excess water. In a small bowl, whisk the olive oil with the vinegar, garlic, red pepper, salt and pepper.
  2. In a large bowl, toss the salad greens with the tomatoes, cucumbers, onion and basil. crumble in the soaked bread with your hands. Add the dressing and toss well. Refrigerate for up to 4 hours and serve well chilled.
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