Florida Tomato Panzanella Recipe

Time30m

Serves4

tuscan bread, cucumber, red onion, basil

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Ingredients

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1
Prepare the Vegetables
Wash the ripe tomatoes and cut them into bite-sized pieces. Peel the cucumber, slice it in half lengthwise, and then cut into half-moon shapes. Peel the red onion and slice it thinly. Rinse the basil leaves and pat them dry.
2
Prepare the Bread
Cut the Tuscan bread into cubes. If using stale bread, you can toast it lightly in the oven at 350°F (175°C) for about 10 minutes to make it crispy.

3
Combine Ingredients
In a large mixing bowl, combine the chopped tomatoes, cucumber slices, red onion, and basil leaves.
4
Add Bread
Add the cubed bread to the vegetable mixture in the bowl.

5
Prepare the Dressing
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and black pepper until well combined.
6
Dress the Salad
Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are well coated. Let it sit for about 15 minutes to allow the bread to absorb the flavors.

7
Serve
Serve the Florida Tomato Panzanella in individual bowls or a large serving platter. Enjoy immediately for the best texture.