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Panzanella Salad

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1 (12- to 16-oz.) ciabatta or italian bread loaf

12 plum tomatoes, cut in half lengthwise

1 large red onion, cut into 8 wedges

5 tablespoons olive oil, divided

1/2 seedless cucumber, halved and sliced

1/2 cup firmly packed chopped fresh basil

4 teaspoons red wine vinegar

1 1/2 teaspoons minced garlic

salt and pepper to taste

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