Heirloom Tomato Panzanella Salad

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Washington Post


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1/2 sourdough baguette, cut into bite-size pieces

1/2 cup extra-virgin olive oil

3 tablespoons red wine vinegar

1 peeled and mashed clove garlic

1/3 cup red onion, cut in julienne (very thin strips), soaked in water and dranined

1/4 cup picholine olives, pitted and halved

1 cup fresh mozzarella cheese, diced


Freshly ground black pepper

1/2 bunch basil

1 pound mixed heirloom tomatoes, smaller ones cut into thick slices and larger ones cut into wedges

1/2 seedless cucumber, diced

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