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Panzanella

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Ingredients:

  • 1 loaf of French bread, torn or cut into bite size pieces
  • 3 Tbsp freshly squeezed lemon juice, plus more as needed (No, the stuff in the bottle does not count)
  • 1/2 cup extra-virgin olive oil, plus more as needed
  • 2 Tbs. Champagne vinegar, plus more as needed
  • 1C grape tomatoes, sliced in half lengthwise
  • 1 small red onion, thinly sliced
  • 1C greens spicy greens, such as Arugula or Mizuna
  • 1C fresh basil leaves (chiffonade)
  • 1 Cucumber, peeled and diced
  • Shaved Parmigiano Reggiano Cheese
  • Salt and freshly ground pepper, to taste

 

Directions:

In a bowl, combine the tomatoes, greens, cucumber, onion and basil. In a separate bowl, combine the 1/2 cup olive oil, the 2 Tbs. vinegar, and the lemon juice. Drizzle over the tomato mixture. 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 let sit for 1 hour.

Just before serving, toss the salad and adjust the seasonings with salt and pepper. If the bread seems dry, whisk together a little more oil, vinegar and lemon juice. Garnish with shaved cheese and serve immediately. Serves 4 to 6.

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