When I was living in Italy, I discovered a dish that quickly became a favorite--panzanella, a simple salad of bread and tomatoes. Don't let the thought of soggy bread deter you, it's not. It's deliciously easy to prepare and I've included the recipe for you to try. I guarantee it will become a staple for your summer repertoire of recipes.
1 clove of garlic (finely crushed)
6 cups crusty peasant bread (stale is good)
2 sm red onions (finely sliced)
1 lb or fresh, ripe tomatoes (cut in chunks) ( I love Roma)
3/4 cucumber (cut in chunks)
4 tb extra virgin olive oil
2 tb white wine vinegar
salt and pepper to taste
fresh basil
Mix the first 8 ingredients together in a large bowl. Tear fresh basil on top. That's it--and a bottle of wine.
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