panzanella salad

baguette, cut into bite-sized pieces
cucumber, chopped
tomato, chopped
red onion, chopped or sliced


dressing
1/4 cup olive oil
1/2 cup red wine vinegar
salt & pepper to taste


Drizzle cut baguette with olive oil.  Put in oven at 350 degrees for about 10 minutes, or until edges are toasty.  While bread toasts, prepare cumber, tomato, and red onion.  Combine all the ingredients in a bowl and toss to combine.  Enjoy! 


Note:  To make the salad last longer, keep the bread and the other ingredients separated and only combine them for individual servings.  That way the bread doesn't become soggy and you can save the leftovers, or it will stay fresh when prepared ahead of time for a dinner party.


{recipe from the kitchen of Kenna Wahlquist}