Panzanella

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Ingredients

3 large heirloom tomatoes, chopped into 1/4- to 1/2-inch cubes

1/2 medium cucumber, julienned and cut into 1/4-inch cubes

1/4 cup thinly sliced red onion

3 tablespoons fresh basil, torn into large pieces

3 tablespoons red wine vinegar

1 1/2 tablespoons olive oil

Sea salt

Coarsely ground black pepper

1/2 whole-wheat baguette, cut into 8 1/2-inch-thick slices

8 basil leaves

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