Panzanella

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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 4 servings
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Directions

  1. Spread 8 cups cubed crusty bread on a baking sheet and bake at 400˚ F until toasted, 8 to 10 minutes; let cool. Transfer the bread to a bowl and add 2 1/2 pounds chopped tomatoes, 1/2 sliced red onion, 1 cup torn basil, 2/3 cup olive oil and 1/4 cup each capers and red wine vinegar. Season with salt and pepper and gently toss.
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