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Panzanella Lunch

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Ingredients:

  • 2 ounces thick-sliced country bread, toasted
  • 1 1/2 cups coarsely chopped cucumber
  • 1/2 cup thinly sliced red onion
  • 8 ounces vine-ripened tomatoes, coarsely chopped (1 1/2 cups)
  • 1/2 ounce (1/2 TBSP) feta cheese
  • Freshly ground black pepper
  • 1 tablespoon red-wine vinegar
  • 1 1/2 teaspoons extra-virgin olive oil

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