PANZANELLA RECIPE

INGREDIENT

•  1 (12- to 16-ounce) loaf artisan bread (8 to 10 very full cups)
• 2 to 3 large heirloom tomatoes (3 pounds, about 8 cups chopped)
• 1/2 large cucumber
•  1 medium red or yellow bell pepper
• 1/2 medium red onion
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon salt Pepper, to taste
• 1/2 cup thinly sliced basil.

    PROCEDURES

• Place tomatoes in a colander set over a bowl and season with 2 teaspoons kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally, while you toast the bread. Drain for a minimum of 15 minutes

• Meanwhile, preheat oven to 350°F and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons olive oil. Transfer to a rimmed baking sheet. Bake until crisp and firm but not browned, about 15 minutes. Remove from oven and let cool.

• Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in the sink. Add shallot, garlic, mustard, and vinegar to the bowl witpepper.to juice. Whisking constantly, drizzle in the remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper

• Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by bread.