94 faves
More from this source
Self Magazine


Add a comment


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

You might also like

Spring Panzanella
smitten kitchen
Balsamic Butternut, Kale And Cranberry Panzanella
Cookie and Kate
End Of Summer Panzanella
Sprouted Kitchen
Grilled Shrimp Panzanella
Framed Cooks
Grilled Panzanella
Pamela Salzman
The BLT Panzanella
The Naptime Chef
Spring Greens Panzanella
Sunday Suppers
Summer Vegetable Panzanella With Dill Havarti
The Naptime Chef
Watermelon Panzanella Recipe
Food Republic