Panzanella (tomato and bread salad)

August 22, 2007

Serves 6

4 cups torn pieces of hearty country bread Salt and pepper, to taste 1 teaspoon Dijon mustard 2 cloves of garlic, finely chopped 3 tablespoons red wine vinegar, or more to taste 1 red onion, chopped 3/4 cup olive oil, or more to taste 8 medium tomatoes, chopped 1 large cucumber, peeled, halved lengthwise, seeded, and chopped 3/4 cup pitted Kalamata or other black olives 1/2 cup chopped fresh basil 1/4 cup chopped fresh mint 1/4 cup flat-leaf parsley leaves 1/2 pound feta cheese 1. Set the oven at 400 degrees. Spread the torn bread pieces on a rimmed baking sheet and season with salt and plenty of pepper. Toast for 15 minutes, stirring once or twice, until they turn deep golden brown. Set aside to cool.

2. In a serving bowl, whisk together the mustard, salt, pepper, garlic, and vinegar. Add the onion and set aside for 30 minutes.

3. Stir in the olive oil, tomatoes, cucumber, toasted bread, olives, basil, mint, and parsley.

4. Taste for seasoning and add more salt, vinegar, or olive oil, if you like. Crumble the feta over the salad in large chunks and toss gently. Adapted from davidlebovitz.com Notes: