Panzanella (Italian Bread and Tomato Salad)
- 34 lb day-old crusty peasant-style whole grain bread, cut into 1-inch cubes (about 6 cups)
- 2 large tomatoes, trimmed and each cut into 8 wedges (about 1 pound)
- 34 cup sliced unwaxed cucumber, pared
- 12 cup sliced red onion
- 12 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 10 fresh basil leaves, shredded
- In a serving bowl stir together the bread, the tomatoes, cucumber, onion, oil, vinegar, basil, and salt and pepper to taste until the salad is combined well.
crusty, tomatoes, unwaxed cucumber, red onion, extra virgin olive oil, red wine vinegar, basil
Taken from www.food.com/recipe/panzanella-italian-bread-and-tomato-salad-229911 (may not work)