Panzanella

Name: Panzanella
Ingredients: 3 cups French bread cubes (1-inch); 1 (8 ounce) jarmarinated sun-dried tomatoes packed in oil (Sonoma); 3 cups tomatoes, cut into 3/4 inch chunks (about 1 pound); 2 cups cucumbers, cut into 3/4 inch chunks; 23 cup chopped red onion; 3 tablespoons red wine vinegar; 2 tablespoons water; 1 -2 clove garlic, pressed; 1 12 teaspoons dried Italian herb seasoning; 1 teaspoon salt; 12 teaspoon fresh coarse ground black pepper

11 ingredients

9 steps

Ingredients

3 cups French bread cubes (1-inch)
1 (8 ounce) jarmarinated sun-dried tomatoes packed in oil (Sonoma)
3 cups tomatoes, cut into 3/4 inch chunks (about 1 pound)
2 cups cucumbers, cut into 3/4 inch chunks
23 cup chopped red onion
3 tablespoons red wine vinegar
2 tablespoons water
1 -2 clove garlic, pressed
1 12 teaspoons dried Italian herb seasoning
1 teaspoon salt
12 teaspoon fresh coarse ground black pepper

Directions

1

Heat oven to 350F.
2

Place bread cubes on baking sheet in single layer.
3

Bake until lightly browned, tossing once (8 to 10 minutes).
4

Set aside.
5

Drain oil from marinated tomatoes into small bowl.
6

Halve tomatoes and combine in large bowl with fresh tomatoes, cucumber and onion.
7

Add vinegar, water, garlic, herbs, salt and pepper to oil; whisk to blend thoroughly.
8

Pour over tomato mixture and toss.
9

Just before serving, add bread cubes and toss again.