New Classic Panzanella

Ingredients

1 garlic clove

2 pounds ripe beefsteak tomatoes cored, and

cut into large chunks

1 medium red onion peeled, and

thinly sliced

5 tablespoons extra-virgin olive oil

3 tablespoons red-wine vinegar

Coarse salt to taste

Freshly-ground black pepper to taste

5 slc day-old Tuscan-style bread, 1" thick

4 Kirby cucumbers - (12 oz) peeled, sliced

1 cup fresh basil leaves - (packed)

Preparation

Place the garlic on a cutting board; hit it with the side of a large knife to break it open a bit. Place tomatoes, onion, and garlic in a large nonreactive bowl. Drizzle oil and vinegar over the vegetable mixture; season with salt and pepper. Toss; let stand, covered, in a cool place, for 1 hour or more.

Place the bread on a hot grill or under a heated broiler; toast until both sides are slightly charred, 2 to 3 minutes. Remove from heat, rub lightly with garlic if desired; tear bread into bite-size chunks. When ready to serve, add the cucumbers, basil, and bread to the tomatoes.

Toss to coat bread thoroughly with the marinating liquid. Adjust the seasoning with salt and pepper, and remove garlic clove.

This recipe yields 6 servings.

Variations: Try adding bocconcini (cubed fresh mozzarella), roasted bell peppers, sliced fresh fennel, or capers. Experiment using other seasonal vegetables.