PANZANELLA

By Marinel

Lovely way to us up old bread, and all those cherry tomatoes from your garden. Goes well with a pasta and meat entrée.

Ingredients

• 2 pounds of ripe tomatoes
• 1/4 cup finely chopped red onion
• 1/4 cup chopped flat-leaf parsley
• 3 tablespoons finely slivered fresh basil
• 4 cups torn bite-size pieces stale, crusty white bread
• 1/4 cup extra-virgin olive oil
• 3 tablespoons red-wine vinegar
• 1/2 teaspoon kosher or sea salt
• 1/4 teaspoon ground pepper

Preparation

Step 1

1. Cut large tomatoes into wedges or chunks: cut any cherry tomatoes into halves or quarters. Combine in a large bowl with onion, parsley and basil.
Add bread.

2. Whisk oil, vinegar, salt and pepper in a small bowl. Pour it over the salad and gently toss to coat the bread well. Let stand for about 5 minutes before serving.