PANZANELLA-recipe

Panzanella (Bread and Tomato Salad)was served one evening at the Crociani Agritourismo. I enjoyed it so much that I asked how to make this summer dish. However, because I appreciate the structure of a recipe, I recently found this on the Epicurious website and it matches pretty closely to the basic ingredients used in Italy...except I was told that a person could add any vegetable they felt appropriate. So make it yours and enjoy!

PANZANELLA
Can be prepared in 45 minutes or less.

3/4 pound day-old crusty peasant-style whole-grain bread, cut into 1-inch cubes (about 6 cups)
2 large tomatoes (about 1 pound), trimmed and each cut into 8 wedges
3/4 cup sliced unwaxed cucumber
1/2 cup sliced red onion
1/2 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
10 fresh basil leaves, shredded

In a serving bowl stir together the bread, the tomatoes, the cucumber, the onion, the oil, the vinegar, the basil, and salt and pepper to taste until the salad is combined well.

Serves 4 to 6.