Recipe courtesy of Chris Fischer and Amy Schumer

Panzanella Salad

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This salad makes me think of July, when tomatoes and cucumbers are in season and perfect in the Northeast. Don't be shy with the seasonings as the bread will soak much of it up.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 6 servings
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Ingredients

Directions

  1. In a large bowl, add the bread, tomatoes, cucumber and olive oil, season well with salt and toss together. In a smaller bowl, mix the onions and vinegar, season with salt and then pour it evenly over the bread mixture. Add the chopped basil, toss well and serve.

Cook’s Note

You can make seasonal versions of this salad during the fall using roasted Brussels sprouts or butternut squash.

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