Panzanella salad - gh_9407
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Cucumbers |
| Salt | ||
| 1 | 15\" loaf Italian bread (about 8 oz) | |
| 4 | larges | Tomatoes |
| ½ | small | Red onion |
| ½ | cup | Loosely packed fresh basil leaves |
| ¼ | cup | Extra virgin olive oil |
| ½ | teaspoon | Dried oregano leaves |
| ½ | teaspoon | Coarsely ground black pepper |
| Basil sprigs for garnish | ||
Directions
ABOUT 30 MINUTES BEFORE SERVING: 1. Cut unpeeled cucumbers into bite size chunks. In bowl, toss cucumber with ¼ t salt; set aside.
2. Cut bread into 1½" cube. Cut tomatoes into wedges. Thinly slice red onion. Chop basil.
3. In lg bowl, mix cucumbers, bread, tomatoes, onion, chopped basil, olive oil, oregano, black pepper, and ¾ t salt. Toss to coat.
4. Arrange salad on 4 dinner plates. Garnish with basil sprigs.
Good Housekeeping/July'94/scanned & fixed by DP & GG
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