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Panzanella Restaurant Salad With Heirloom Tomatoes

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“This recipe is from Panzanella Ristorante & Bar in Los Angeles.”
READY IN:
12mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Drizzle bread with 2-3 tablespoons of extra-virgin olive oil and toast. Set aside.
  2. In a large bowl, unevenly cut tomatoes over the bowl, add cucumbers, red onion, basil, salt and pepper; toss together.
  3. Add remaining extra-virgin olive oil, red wine vinegar and water; then toss together.
  4. Taste and adjust seasonings accordingly.
  5. Before serving, add toasted ciabatta bread and toss together. Drizzle with extra-virgin olive oil and garnish with a basil leaf.

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