Panzanella aka Italian bread salad Recipe

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Panzanella aka Italian bread salad

Name: Jennifer Miller
Base: Falls Church
Recipe: 2 tomatoes, cut into bite-size pieces 1 small cucumber, peeled and sliced 1 small red onion, thinly sliced 1 clove garlic, very finely minced 1 cup fresh basil leaf, torn into small pieces 1⁄2 cup extra virgin olive oil, plus more as needed 3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar, plus more as needed salt & freshly ground black pepper, to taste 6 -8 slices thick country bread, torn into bite-size pieces (sourdough is good - dense, bakery bread) DIRECTIONS In a bowl, combine the tomatoes, cucumber, onion, garlic and basil. Drizzle with the 1/2 cup olive oil and the 3 tblsps vinegar, season with salt and pepper and toss well. Place half of the bread in a wide, shallow bowl. Spoon half of the tomato mixture over the bread. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for 1 hour. Just before serving, toss the salad and adjust the seasonings with salt and pepper. If the bread seems dry, add a little oil or vinegar.