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Italian Bread Salad (Panzanella)

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salad dairy free vegan vegetarian memorial day lunch italian


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4 slices day-old multigrain bread, 4 ounces, cut into 1/2" cubes

4 tomatoes, 1 pound, cut into 8 wedges each

1 cucumber, peeled, halved lengthwise, seeded, and thinly sliced, 2 cups

1 yellow bell pepper, thinly sliced, 1 cup

1/2 cup thinly sliced fresh basil

1/2 cup thinly sliced red onion

2 tablespoons red wine vinegar

2 tablespoons extra virgin olive oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

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