The Pioneer Woman Tasty Kitchen
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Panzanella a la Me

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Level: Easy

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Description

Summertime tomato bread salad-I save dried scraps of my favorite Costco La Brea Bakery whole grain loaves in the freezer just for this.

Ingredients

  • 1 cup Day Old Bread Cut Into Cubes (use The Quantity You Want)
  • 1 cup Fresh Ripe Summer Tomatoes (cherry, Heirloom, Slicing, Whatever, Cut Into Bite Size Pieces)
  • 1 cup Cucumber, Peeled Or Not, Cut Into Chunks
  • ½ cups Red Onion, Thinly Sliced
  • 1 Tablespoon To 3 Tablespoons Balsamic Vinaigrette Of Your Choice
  • 2 sprigs Basil, Chiffonaded A La PW
  • 2 Tablespoons Crumbled Feta Cheese (honestly, Just Throw Some In There, Don't Bother Measuring. I Never Do)
  • 1 pinch Pepper (I Grind My Pepper And Wouldn't Have A Clue How Much A Pinch Is)
  • 1 pinch Kosher Salt

Preparation

Combine bread and veggies in a bowl (your hands work great for this). Add vinaigrette and toss to coat. Add basil, and feta, toss again. Add salt and pepper to taste.

Let this sit at room temperature for up to 30 minutes or so before serving, or put it in the fridge if it will be a few hours.

It gets better with age and will keep a few days.

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