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Tomato Panzanella Recipe

   
 

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     Tomato Panzanella

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4 to 6
Preptime   1 HOUR

Ingredients
1 cup cooked fresh corn kernels
2 pounds large heirloom tomatoes, coarsely chopped
1 tablespoon dry white wine
1/2 (16-oz.) French bread loaf, cut into 1-inch cubes and toasted
1 English cucumber, sliced
1/2 cup extra virgin olive oil
1/4 red onion, thinly sliced
1/3 cup torn fresh basil
Salt and pepper to taste
 
1 tablespoon sherry vinegar

Instructions
Toss together corn, tomatoes, wine, toasted bread cubes, cucumber, olive oil, onion, basil, and salt and pepper to taste. Let stand 30 minutes. Add vinegar, and toss to combine. ,


Originally Submitted
3/25/2013





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