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Fiori's Panzanella:
Tomato and Bread Salad

by Chef Alexander Feldman, Fiori Restaurant
(Great Barrington, Mass., USA)

Fiori's Panzanella

Fiori's Panzanella

Serves 4

5 large heirloom tomatoes- large diced
1 English cucumber- large diced
1/2 red onion- thinly sliced
20 Kalamatta olives- pitted and halved
1 cup toasted bread croutons
12 leaves basil- sliced
3 Tbs red wine vinegar
1/2 c extra virgin olive oil
Salt and Pepper

Place all the ingredients and croutons in a mixing bowl, toss with salt and pepper to taste. Allow to marinate for 2 minutes before serving. The croutons should be moist, but retain some crunch.

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