Cucumber recipes/Tuscan Panzanella

[Guest guest]

Hi folks! I have many, many cucumbers from my garden this year and I'm

looking for tasty cuke recipes. I've included my favorite summer salad

recipe which includes cukes. This is REALLY tasty! I make this all summer

with all the veggies & herbs from my garden. The fresher the ingredients,

the better. Also, you can experiment with this one by adding different

veggies, breads. The last time I made this, I added 3 chopped banana

peppers and used 1/4lb crusty Italian bread with 1/4 lb whole wheat pita

bread. Mmmmmm!

 

Tuscan Panzanella

 

Ingredients:

1/2 lb crusty bread

1/3 C minced red onion

4 C chopped ripe tomatoes

1 large or 2 med. cucumbers, peeled, seeded & chopped

1/2 C (packed) torn basil leaves

1/3 C chopped flat-leaf parsley

1 C feta cheese, crumbled (optional)

1 clove garlic, minced

4 to 6 tbsp extra virgin olive oil

3-4 tbsp wine or balsamic vinegar

pinch salt

fresh ground pepper

 

Optional ingredients:

1 chopped bell pepper

2-3 banana peppers, chopped

1 C pitted, chopped olives

 

Preheat oven to 400 degrees. Cut bread into 1 " slices & place directly on

oven rack in center of oven. Toast for about 10 min. or until lightly

browned. Remove from oven & set aside to cool.

 

Combine remaining ingredients in large bowl. Add oil & vinegar alternately,

one tbsp at a time to taste.

 

Tear bread slices into bite-sized pieces & distribute half of them over the

bottom of a large pan (9 " x13 " ). Try to use glass, as metal can affect the

taste. Pour half the ingredients from bowl on top of the bread. Add second

layer of bread. Spread remaining tomato-cuke mixture on top. Cover tightly

with wrap. Chill overnight to let bread soak up flavors.