Cook This: Panzanella

When tomatoes are juicy and peppers and cucumbers crisp and sweet, this bread salad is a revelation

This salad, a staple throughout Tuscany, is a powerful example of the importance of eating foods in their proper season. Make this bread-and-tomato salad in the winter and it might fail to win you over. But try it in August, when tomatoes are juicy and peppers and cucumbers crisp and sweet, and it's a revelation. Serve it next to a hunk of juicy grilled chicken and it will become one of your backyard standbys.

You'll Need:
1 loaf ciabatta or country bread, sliced into 1/2"-thick pieces
2 cloves garlic, halved
2 large tomatoes (preferably heirloom), chopped
1 medium cucumber, seeded and sliced
1 large red or yellow bell pepper, stemmed, seeded, and chopped
1/2 medium red onion, thinly sliced
15-20 fresh basil leaves, roughly chopped
3 Tbsp olive oil, plus more for drizzling
2 Tbsp red wine vinegar
Salt and black pepper to taste

How to Make It:
* Preheat a grill or grill pan over high heat. Lightly drizzle the bread with olive oil and grill for about 3 minutes per side, until nicely browned and crisp. Rub both sides of the bread lightly with a garlic clove half, then cut the bread into cubes.
* Toss the toasted bread with the tomatoes, cucumbers, bell peppers, onion, and basil in a large bowl. Drizzle in the olive oil and vinegar. Season with salt and pepper.
Makes 4 servings
Cost per serving: $2.86
260 calories
11 g fat (2 g saturated)
500 mg sodium


http://cookthis.menshealth.com