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Garden Vegetable Panzanella

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Food & Wine
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salad dairy free vegan vegetarian memorial day lunch italian
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Three 1/2-inch-thick slices of Tuscan bread, crusts removed and bread cut into 1/2-inch dice (5 cups)

2 tablespoons red wine vinegar


1/4 cup extra-virgin olive oil

Freshly ground pepper

3 medium tomatoes, cut into 1-inch pieces

1 small cucumberpeeled, seeded and cut into 1/2-inch pieces

1/2 medium red or yellow bell pepper, cut into 1/2-inch strips

1 celery rib, cut into 1/2-inch pieces

3 scallions, white and tender green parts only, thinly sliced

4 ounces button mushrooms, trimmed and thinly sliced (2 cups)

1/4 cup torn basil leaves

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