Tomato and Grilled Bread Salad - Panzanella

I have been testing recipes from the book Everyday Food written by Martha Stewart. With nice photography, the recipes have enchanted me because they are simple, healthy, delicious and preparation takes only a few minutes. Over the years, Martha has presented us with handy hints for crafts, decor, sewing, and cooking, all with the help of her wonderful crew. Her shows, books and magazines increased my interest for the American cuisine. When I got the book "Everyday Food" from a friend I soon realized the recipes were a real treat to my family. Oh, sorry, this is not a review, I just happen to like the book.

The first recipe I am going to share with you is the Panzanella, a Tuscan rustic salad with a taste of Italy.

Panzanella

1/2 pound country/italian bread, cut into 3/4-inch-thick slices
2 tablespoons olive oil
3 large beefsteak tomatoes, cut into 3/4-inch dice (about 4 cups)
1 cucumber, peeled and cut into 3/4-inch dice (about 2 cups)
1/4 cup loosely packed fresh basil, torn into bite-size pieces

For the dressing:
1/4 cup olive oil
1 tablespoon red-wine vinegar
Salt and pepper

1) Heat grill to medium. Brush bread slices on both sides with 2 tablespoons oil. Grill until lightly charred on both sides, 3 to 4 minutes. Let cool slightly, then cut into large cubes.

2) In a large bowl, toss bread cubes with tomatoes, cucumber, and basil. Drizzle with the dressing. Toss to combine, and serve.

More ideas:
- You can improvise, adding onions, black olives or anchovies.
- I usually serve the dressing on the side. This time I also fixed some ginger vinaigrette.