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Quick and Easy Salad Favorites
Panzanella With Feta Cheese

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Recipe from Dave Devoy

ingredients
  • 6 medium tomatoes (cut in mid sized chunks)
  • 4 thick slices of good chewy bread (1/2"-3/4" each) -- toasted and cut into cubes 1/2"-3/4" chunks.
    (e.g. Italian wheat or sourdough)
  • 1/2 cup olive oil
  • 1/4 cup finely chopped sweet onion (red, purple, Vidalia...)
  • 1/4 cup finely chopped fresh basil
  • 1 tblsp chopped parsley
  • 2 each cloves garlic; mashed, minced or both.
  • 1 tsp finely chopped fresh tarragon
  • 2 tblsp fresh squeezed lemon juice
  • 2 tblsp Vinegar: Wine, balsamic or otherwise flavored
  • Salt and pepper to taste
  • Feta cheese to taste (tomato/basil Feta is good :) for garnish
preparation
  • Combine all ingredients except the bread and cheese in a large salad bowl.

  • Let the mixture marinate in the refrigerator for at least two hours, stirring gently from time if you can.

  • Toast the bread and cut into chunks just before serving.

  • Stir the toast chunks into the salad and serve at room temperature with crumbled Feta cheese on top.

  • (serves 8 -- as a side dish, perhaps)

 

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