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Grilled Panzanella Salad

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salad low fat nut free vegetarian labor day lunch italian


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1/4 cup fresh lemon juice

3 tablespoons extra-virgin olive oil

5 slices day old crusty bread (1" thick)

1 clove garlic , halved

3/4 cup Fontina cheese , cubed

salt and pepper

2 tablespoons red wine vinegar

1/4 cup torn fresh basil

1 cup cucumber , seeded,diced

1 teaspoon sugar

1 large tomato , diced

1 red bell pepper , seeded,quartered

1/2 cup kalamata olive , pitted,halved

1/4 cup fresh parsley leaves

1/2 red onion , cut into 1/2 inch thick rounds (see note)

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