Panzanella - Bread and Tomato Salad
Serves 4 – 6
½ lb. day old crusty sourdough bread, cut into ¾ inch cubes (about 6 cups)
4 large tomatoes (1 ¼ lbs.) cut into ¾ inch pieces.
¾ seedless cucumber, cut into ½ inch pieces.
½ cup sliced red onion
½ cup extra virgin olive oil
2 Tbsp Red wine vinegar
1 tsp minced garlic
1 tsp salt
¼ tsp freshly ground black pepper
2/3 cup thinly sliced fresh basil leaves.
Stir together bread, tomatoes, cucumber and onion in a serving bowl.
Whisk together oil, vinegar, garlic, salt and pepper in a small bowl. Add to bread mixture, along with basit and toss to combine. Let stand at room temperature, stirring occasionally, for at least 20 minutes before serving.
Can be made up to 1 hour ahead.