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Panzenella (Bread Salad)

Panzenella (Bread Salad) Recipe

  • 6 cups rustic Italian or French bread , cut or torn into 1-inch pieces (1/2 to 1 pound)
  • 1/2 cup extra-virgin olive oil (Use a really nice fruity olive oil)
  • Kosher salt and pepper
  • 1 1/2 pounds tomatoes, cored, seeded, and cut into 1-inch pieces (Use Heirloom, if possible)
  • 3 tablespoons red wine vinegar
  • 1 cucumber, peeled, halved lengthwise, seeded, and sliced thin (Or more, to taste)
  • 1 shallot, sliced thin
  • 1/4 cup chopped fresh basil (Or more, to taste)
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