Nick Pellegrino's Panzanella Salad - WSMV News 4

Nick Pellegrino's Panzanella Salad

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4 large vine ripened tomatoes, cut into wedges

1/2 loaf stale country style Italian bread about 4 cups

1 1/4 cup thinly sliced red onions

1 large cucumber pealed and sliced into quarters

1/4 red wine vinegar

1/2 extra virgin olive oil

1 bunch of fresh basil torn

salt and pepper to taste

In a large mixing bowl whisk together vinegar and olive oil. Add tomatoes, bread, cucumber, onion and basil. Toss together and season with salt and pepper.

Let sit for 15-30 minutes at room temperature. Do not refrigerate, it will ruin the texture of the tomatoes.

Tip*  Remove some of the seeds and liquid from the tomatoes. It will be juicy enough!

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