Panzanella Salad

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Nutrition per serving    (USDA % daily values)
CAL
956
FAT
118%
CHOL
0%
SOD
247%

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Ingredients for 1 serving

10 ounces very ripe tomatoes chopped (include any juices)

1 Japanese cucumber or 2 Lebanese cucumbers, chopped

2 tablespoons minced onion or shallot

ΒΌ cup olives or capers, chopped

5 ounces stale crusty bread, torn into small pieces (about 3 cups)

2 tablespoons olive oil

2 cloves of garlic minced

10 leaves basil, hand-torn

2 tablespoons champagne vinegar

1 teaspoon Dijon mustard

1 teaspoon kosher salt (halve if using table salt)

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