Maxine's Recipe ~ Tomato Bread Salad (Panzanella)

TOMATO BREAD SALAD (PANZANELLA) 

Cook’s Kitchen

6  C ~ Rustic Italian loaf 

Mix 2 T olive oil & ¼  t salt ~ put in oven to dry

400° nice & golden  15-20 min

1 ½ lbs tomatoes ~ core & seed (high quality ~ in season)

Scrape out seeds & pulp w/spoon

Cut into bite size chunks

½  t salt

Put in colander - drain & save juice 

Cool bread 

Add: 

6  T olive oil -

3  T red wine vinegar

Fresh ground pepper - soak up w/bread -

Peel cuke slice in half scrape out seeds

¼  C ch basil 

One shallot sliced thin - place all in bowl.

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