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Panzanella, Bread and Tomato Salad from Tuscany, Italy
- Tomatoes 400 g
- Bread 1 loaf, stale, torn into chunks
- Cucumber 1 each, skinned, deseeded
- Onion 1 each, red, thinly sliced
- Basil 1 tbsp
- Capers 55 g, rinsed, drained
- Vinegar 2 tbsp, red wine
- Olive oil 125 ml, extra virgin
- Black pepper
Directions:View on Fine Dining Lovers
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