Panzanella with Cucumber Recipe

Name: Panzanella with Cucumber Recipe
Ingredients: 4 cups day-old, crusty, whole-wheat rustic bread, cut in 1-inch cubes; 3 medium ripe tomatoes (about 1 pound), cut in 1-inch cubes; 4 ounces fresh mozzarella cheese, cut in bite-size chunks; ½ medium unwaxed cucumber, quartered crosswise, sliced; ½ small red onion, thinly sliced; 20 large fresh basil leaves, torn in small pieces; ¼ cup extra-virgin olive oil; 2 tablespoons red wine vinegar or balsamic vinegar; 1 clove garlic, minced; ½ teaspoon Dijon mustard (optional); Salt and pepper, to taste

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Called panzanella in central Italy, this summer salad combines fresh tomatoes, onions, basil, other seasonings and chunks of bread, dressed with vinegar and oil.

Keywords

tomato
bread salad
basil
panzanella
italian
salad recipe
appetizer
vegetarian recipe

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