Summer Panzanella

Panzan-HELL-YEA!

INGREDIENTS:

• 2 large baguettes, cut into 1-inch cubes
• 1/2 c. extra-virgin olive oil, divided
• 3 tbsp. red wine vinegar
• 1 tsp. honey
• kosher salt
• Freshly ground black pepper
• 1 large, seedless cucumber, roughly chopped
• 2 pt. cherry tomatoes (preferably multi-colored), halved
• 1 red onion, chopped
• 1 clove garlic, minced
• 1 bunch basil, torn

DIRECTIONS:

1. Pre-heat a elephantine pan over medium-high alter.
2. Meanwhile, in a gargantuan bowl, throw wampum with 1/4 cup olive oil. Add lolly to pan and salute until metallic and nippy, almost 10 transactions. Pipe and set away to coolheaded.
3. Puddle concoction: In a dinky vessel, beat together red intoxicant vinegar, remaining 1/4 cup olive oil and honey. Period with diplomacy and pepper.
4. To enormous containerful, add crispy pelf, vegetable, tomatoes, onion and ail. Toss with concoction until evenly oily and mollify with statesman flavouring and seasoning.
5. Beautify with father and cater.

Get The Recipes :  Summer Panzanella

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