Summer Panzanella
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Rian Handler
Panzan-HELL-YEA!
Ingredients
2 large baguettes, cut into 1-inch cubes
1/2 c. extra-virgin olive oil, divided
1 large, seedless cucumber, roughly chopped
2 pints cherry tomatoes (preferably multi-colored), halved
1 red onion, chopped
1 clove garlic, minced
3 tbsp. red wine vinegar
1 tsp. honey
kosher salt
Freshly ground black pepper
1 bunch basil, torn
Instructions
Pre-heat a large skillet over medium-high heat.
Meanwhile, in a large bowl, toss bread with 1/4 cup olive oil. Add bread to skillet and toast until golden and crisp, about 10 minutes. Drain and set aside to cool.
Make dressing: In a small bowl, whisk together red wine vinegar, remaining olive oil, and honey. Season with salt and pepper to taste.
To large bowl, add crispy bread, cucumber, tomatoes, red onion, and garlic. Toss with dressing until evenly coated. Season with more salt and pepper.
Garnish with basil.
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