Cucumber and Zucchini Panzanella

Name: Cucumber and Zucchini Panzanella
Yield: 8
Ingredients: 2 large English cucumbers, peeled, halved lengthwise, and sliced into ¼-inch-thick pieces; 2 medium zucchini, sliced into paper-thin rounds; 1 medium red onion, halved and sliced paper-thin; 1 cup extra-virgin olive oil; ½ cup red wine vinegar; 20 fresh basil leaves, torn; Salt and pepper, to taste; 1 pound day-old crusty peasant-style whole-grain bread, cut into 1-inch cubes*

Cucumber and Zucchini Panzanella was pinched from <a href="http://www.thedailymeal.com/cucumber-and-zucchini-panzanella" target="_blank">www.thedailymeal.com.</a>

"Here's a refreshing and healthy salad from Mario Batali. You can use a mandolin to achieve the paper-thin slices of cucumber and zucchini called for in this recipe, but make sure you don't get distracted...."

INGREDIENTS

•

2 large English cucumbers, peeled, halved lengthwise, and sliced into ¼-inch-thick pieces

•

2 medium zucchini, sliced into paper-thin rounds

•

1 medium red onion, halved and sliced paper-thin

•

1 cup extra-virgin olive oil

•

½ cup red wine vinegar

•

20 fresh basil leaves, torn

•

Salt and pepper, to taste

•

1 pound day-old crusty peasant-style whole-grain bread, cut into 1-inch cubes*

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes