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Tomato and Rye Panzanella
- 1/4 pound rye bread, cut into 1/2-inch cubes
- 1/4 cup plus 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 pound kosher salt and black pepper
- 1/2 cup tomatoes, cut up
- 1/2 cup torn fresh basil leaves
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