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by in Jul 2010

Total Time: 30

Yield: 6 servings

This bread, tomato, and cucumber salad is a perfect expression of a summer garden in a bowl.


  • 6 medium-size ripe tomatoes, cored and cut into small wedges
  • 2 cucumbers (preferably seedless), sliced into half-moons
  • 1 small red onion, thinly sliced
  • 8 basil leaves, torn
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon red-wine vinegar
  • Kosher or sea salt
  • 1 small loaf Italian bread, diced and toasted


In a large bowl combine tomatoes, cucumbers, onion, basil, oil, vinegar, and salt. Let sit at room temperature 30 minutes; then taste and add salt if needed.
Mix bread in and serve.
Updated Thursday, May 27th, 2010
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One Response to Panzanella

  1. Stephanie Bath July 27, 2010 at 10:17 pm #

    It’s like a BLT – all those flavors creating one wonderful experience in every bite.

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