Panzanella

By shauna

Ingredients

• 1/2 C. Extra-Virgin Olive Oil
• 1/4 C. Red Wine Vinegar
• 1 Tbsp. Sugar
• 1 Garlic Clove, minced
• Salt & Freshly Ground Black Pepper
• 1 Loaf Firm Country-Style Italian Bread, cut or torn into bite-size pieces ( 9 cups )
• 3 Ripe Tomatoes, chopped, or 2 C. Grape Tomatoes
• 11/2 C. Chopped Cucumber ( 1 small )
• 1 C. Chopped Celery ( 2 stalks )
• 1/4 C. Chopped Sweet Onion
• 1/2 C. Basil Leaves, coarsely chopped
• 1 C. Crumbled Ricotta Salata or Feta Cheese ( 4 oz. )

Details

Servings 6

Preparation

Step 1

In a screw-top jar, combine olive oil, vinegar, sugar, & garlic. Season to taste with salt & pepper. In Lg. bowl, combine bread, tomatoes, cucumber, celery, onion, & basil. Cover & shake dressing to combine. Drizzle approx. 1/2 of the dressing over salad mixture; toss. Let stand for 15-30 min. at room temp. Top with cheese; drizzle with remaining dressing. Serve.