Classic Panzanella Salad

A few days ago I posted a gluten free version of this salad but I have been making the classic version a lot during the past few weeks… It is SO TASTY, tangy and so fresh that I decided to post the classic version of this salad…To make it you will need:

2 tablespoons of lambrusco wine vinegar

1/4 cup of olive oil

salt and pepper to taste

1/2 a large organic cucumber, halved and sliced (you can remove the seeds if you like, I did not)

1/2 a shallot, finely chopped (alternatively if you love a strong onion taste, you can use a red onion)

6 whole tomatoes, cut into bite size pieces (I used small a package of the small tomatoes because I prefer this taste)

10 basil leaves, finely chopped

5-6 crostinis or old bread (bake at 350 it for 7-10 minutes in the oven to get it hard and crunchy)

In a large bowl, combine the shallots, tomatoes, basil. Add the vinegar and olive oil and salt and pepper to taste. Mix well.I recommend to make this salad at least 2-3 hours before serving. It really makes a difference..

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