Monday, September 24, 2012

Panzanella Salad

Cut up a loaf  of hearty, day old bread into cubes. Dice up four tomatoes, the same size dice as the bread. Slice a half of red onion, thinly. Toss all the ingredients with olive oil and balsamic vinegar until wet.

 Let the salad sit for better flavor, but feel free to eat it right away!

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