Panzanella (Tuscan Bread Salad) Recipe
"This salad is a great way to use up leftover or slightly stale bread. The original is typically made with red wine vinegar and the saltless bread found throughout Tuscany. Our version has a light lemon vinaigrette and cucumbers for an added dimension and some crunch. What to buy: Pull out your best extra-virgin olive oil for this recipe, as the quality becomes apparent after the first bite. Game plan: This dish gets better the longer the flavors are allowed to infuse, so you can make it up to a day in advance...."
INGREDIENTS
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2 teaspoons lemon zest
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1/4 cup lemon juice
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6 anchovies
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3 garlic cloves
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1 teaspoon kosher salt
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1 teaspoon black pepper
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3/4 cup olive oil
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8 ounces Italian bread
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2 pounds tomatoes
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1/2 cup onions
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1 pound English cucumbers
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1 packed cup basil
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Kosher salt
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black pepper
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