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Late-Summer Panzanella
INGREDIENTS
1/2 red onion, thinly sliced
1 small loaf French bread, cut into 1-inch cubes (6 cups)
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1 cucumber, sliced into rounds
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3 tablespoons extra-virgin olive oil
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20 basil leaves, chopped
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2 large tomatoes, cubed
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Salt, to taste
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2 red bell peppers, seeded and cubed
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Vinaigrette
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DIRECTIONS
1. In a large sauté pan, set to medium-low heat and add olive oil. Add bread and 1 teaspoon salt, and toss often for 10 minutes or until toasted. 2. In a large bowl, mix vegetables and herbs. Toss in bread and your favorite vinaigrette and mix again. 3. Serve immediately or let sit 30 minutes to allow the flavors to meld together.
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