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This Panzanella Salad Recipe Is What Fresh Summer Tomatoes Were Made For
Ingredients
  • 3 cups packed, torn pieces sourdough bread, including crusts
  • ¼ cup olive oil
  • 2 ¼ pounds ripe heirloom tomatoes, hulled and cut into bite-size wedges
  • 1 teaspoon kosher or sea salt, plus more as needed
  • 1 teaspoon minced garlic
  • 1 tablespoon minced shallot
  • 1 tablespoon white wine vinegar
  • Freshly cracked black pepper
  • 10 fresh basil leaves, stacked, rolled and cut into very thin slices
Steps
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