Heirloom Tomato and Basil Panzanella
Yields: 6-8 servings
INGREDIENTS
About 2/3 cup extra virgin olive oil
1 small loaf rustic bread, cut into 1-inch cubes (about 6 cups)
Sea salt and freshly cracked pepper to taste
2 garlic cloves, minced
2 to 3 heirloom tomatoes, cut into chunks
1 cup chopped English cucumber
1/4 cup thinly sliced red onion
1/2 cup chopped red bell pepper
1/4 cup red wine vinegar
20 or so basil leaves, torn
1/4 cup chopped kalamata olives (optional)
PREPARATION
Heat 3 to 4 tablespoons of the olive oil in a sauté pan over medium heat. Fry the bread cubes in the oil, turning frequently, until crispy and golden. Season with salt and pepper. Allow to cool.
Combine the garlic, tomatoes, cucumbers, onions and peppers with the vinegar, remaining olive oil, and salt and pepper to taste. Let marinate for 10 to 15 minutes.
Toss the vegetables lightly with the bread cubes. Fold in the basil, and olives and capers if using. Let rest for 20 minutes to meld the flavors.
Recipe and photo courtesy of http://strongertogether.coop/
