- Kitchen Knife: Essential for chopping vegetables and bread into bite-sized pieces, ensuring even cooking and presentation.
- Mixing Bowls: Used for combining ingredients, especially important when making dressings and tossing salads.
- Salad Spinner: Helps to efficiently dry lettuce and other vegetables without wilt, keeping the salad crisp and fresh.
- Colander: Useful for draining pasta or other ingredients that need to be rinsed without losing any of them.
- Serving Dish: A stylish way to present the finished Panzanella salad, especially if it's being served at a gathering.
- Salad Plate: Perfect for serving individual portions of the Panzanella salad, ensuring guests can enjoy it directly.
- Granite Cutting Board: A durable surface for chopping ingredients, maintaining hygiene and preventing cross-contamination.
- Measuring Cups: Useful for accurately measuring ingredients, ensuring the right balance of flavors in your salad.
- Serving Spoons: Ideal for tossing and serving the Panzanella salad without making a mess or losing ingredients.
- Salad Mixing Tools: For creating traditional bread cubes from Panzanella, which is a key component of this recipe.
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 tablespoon fresh basil, torn into large pieces
3 tablespoon red wine vinegar
1 1/2 tablespoon olive oil
Sea salt
Coarsely ground black pepper
1/2 whole-wheat baguette, cut into 8 (1/2-inch-thick) slices
8 basil leaves
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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