Panzanella salad - gh_9407

Yield: 4 servings

Measure Ingredient
2 mediums Cucumbers
\N \N Salt
1 \N 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
\N \N Basil sprigs for garnish

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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