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Classic Panzanella
Total:
35 min
(includes draining time)
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
35 min
(includes draining time)
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 325 degrees F. Arrange the bread cubes on a rimmed baking sheet in a single layer. Bake until dried out but not toasted, 10 to 15 minutes. Cool.

Meanwhile, put the tomatoes in a colander and toss them with 1 teaspoon salt. Let stand 20 minutes, discard any juices that drain out.

Whisk the olive oil and vinegar together in a large bowl. Add the bread, tomatoes, onion, and basil and toss to coat thoroughly. Season with salt and pepper and serve immediately.

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