Panzanella

By lromito

Ingredients

• 1 cl. garlic
• 2 lbs tomatoes
• 1 medium red onion
• 5 T olive oil
• 3 T red wine vinegar
• salt and pepper
• 5 slices one inch thick slices day old tuscan style bread
• 4 Krby cucumbers peeled and sliced
• 1 C packed fresh basil

Preparation

Step 1

Place garlic on a cutting board and hit with the side of a large knife. Place tomatoes onion and garlic in a large nonreactive bowl and drizzle with oil and vinegar, season with salt and pepper Let stand covered for 1 hour.

Place bread on a hot grill or under a heated broiler, toast until both sides are slightly charred. 2 to 3 min. Remove from heat and rub with garlic. Tear bread in chinks, Add cucumber, basil and bread to tomatoes. Toss to coat.

OR

filo bowl with enough cold water to cvoer onion slices and soak for 30 min. Cover bread with cold water and let stand until bread is softend and heavy with water about 10 min.

Squeeze the bread between palms to remove as much water as possible

Arragne bread on a double layer of paper towels. Cover with another layer dowble layer of paper towesl and press down. Remove top layer of towels and sprinkel with salt.

Using fingers pluck bread into bite size pieces.