New Classic Panzanella
By: Karlyn Oyama
Published: Thursday, December 10, 2009 - 1:33am

Ingredients




1 garlic clove
2 pounds ripe beefsteak tomatoes cored, and
cut into large chunks
1 medium red onion peeled, and
thinly sliced
5 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
Coarse salt to taste
Freshly-ground black pepper to taste
5 slc day-old Tuscan-style bread, 1" thick
4 Kirby cucumbers - (12 oz) peeled, sliced
1 cup fresh basil leaves - (packed)

Preparation

1 Place the garlic on a cutting board; hit it with the side of a large knife to break it open a bit. Place tomatoes, onion, and garlic in a large nonreactive bowl. Drizzle oil and vinegar over the vegetable mixture; season with salt and pepper. Toss; let stand, covered, in a cool place, for 1 hour or more. 2 Place the bread on a hot grill or under a heated broiler; toast until both sides are slightly charred, 2 to 3 minutes. Remove from heat, rub lightly with garlic if desired; tear bread into bite-size chunks. When ready to serve, add the cucumbers, basil, and bread to the tomatoes. 3 Toss to coat bread thoroughly with the marinating liquid. Adjust the seasoning with salt and pepper, and remove garlic clove. 4 This recipe yields 6 servings. 5 Variations: Try adding bocconcini (cubed fresh mozzarella), roasted bell peppers, sliced fresh fennel, or capers. Experiment using other seasonal vegetables.