New Classic Panzanella

• 1 garlic clove, peeled
• 2 pounds ripe beefsteak tomatoes, cored and cut into large chunks
• 1 medium red onion, peeled and thinly sliced
• 5 tablespoons extra-virgin olive oil
• 3 tablespoons red-wine vinegar
• Coarse salt and freshly ground pepper
• 5 1-inch-thick slices day-old Tuscan-style bread
• 4 Kirby cucumbers (about 12 ounces), peeled and sliced
• 1 cup packed fresh basil leaves

1. Place the garlic on a cutting board; hit it with the side of a large knife to break it open a bit.
2. Place the tomatoes, onion, and garlic in a large nonreactive bowl.
3. Drizzle the oil and vinegar over the vegetable mixture; season with salt and pepper.
4. Toss; let stand, covered, in a cool place, about 1 hour.
5. Place the bread on a hot grill or under a heated broiler; toast until both sides are slightly charred, 2 to 3 minutes.
6. Remove from heat, rub lightly with garlic, if desired; tear the bread into bite-size chunks.
7. When ready to serve, add the cucumbers, basil, and bread to the tomatoes.
8. Toss to coat the bread thoroughly with the marinating liquid.
9. Adjust the seasoning with salt and pepper, and remove the garlic clove.
10. To either version of this salad, try adding cubed fresh mozzarella or bocconcini, roasted bell peppers, sliced fresh fennel, or capers.
11. Experiment using other in-season vegetables.

garlic, tomatoes, red onion, extravirgin olive oil, redwine vinegar, salt, bread, cucumbers, basil

Taken from www.epicurious.com/recipes/food/views/new-classic-panzanella-392391 (may not work)