Panzanella

Name: Panzanella
Yield: 4–6 servings
Ingredients: ½ cup extra-virgin olive oil; 2 Tbsp. red wine vinegar; 1 lb. tomatoes (about 2 large or 1½ pints smaller varieties), trimmed and sliced or cut into wedges; ¾ cup sliced unwaxed cucumber; ½ cup thinly sliced red onion; Kosher salt and freshly ground black pepper; ¾ lb. day-old crusty bread (about 6 cups), preferably whole grain peasant-style, cut into 1" cubes and lightly toasted; 10 fresh basil leaves

The Gourmet Test Kitchen4–6 servingsSource

salad italian tomato cucumber red onion basil main side dinner nut free vegetarian vegan dairy free easy no-cook summer gourmet

Ingredients

½ cup extra-virgin olive oil

2 Tbsp. red wine vinegar

1 lb. tomatoes (about 2 large or 1½ pints smaller varieties), trimmed and sliced or cut into wedges

¾ cup sliced unwaxed cucumber

½ cup thinly sliced red onion

Kosher salt and freshly ground black pepper

¾ lb. day-old crusty bread (about 6 cups), preferably whole grain peasant-style, cut into 1" cubes and lightly toasted

10 fresh basil leaves

Method

Combine ½ cup extra-virgin olive oil and 2 Tbsp. red wine vinegar in a serving bowl (vinaigrette will not emulsify). Add 1 lb. tomatoes, trimmed and sliced, ¾ cup sliced unwaxed cucumber, ½ cup sliced red onion, and season with kosher salt and freshly ground black pepper. Toss to combine.

Add ¾ lb. day-old crusty bread, cut into 1" cubes and lightly toasted and toss to combine. Let rest at least 20 minutes. Add 10 fresh basil leaves, torn if large, and toss lightly.