Click on the picture of Panzella to head to Jean Sanders website -- beautiful artwork and she always has some wonderful recipes. =
2 cloves garlic (1 peeled and crushed, 1 peeled and whole)
2 pounds beefsteak tomatoes
1 medium red onion (or Vidalia) cut into chunks
5 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
5 1-inch thick slices of day old French bread
2 cucumbers, peeled and cut into chunks
1 cup of mozzarella, cut in cubes
1 cup torn basil leaves
Sea salt and black pepper, to taste
Put the crushed garlic into a large bowl. Add the tomatoes and onion. Add the oil and vinegar, season with salt and pepper. Toss the mixture. Cover the bowl with Saran Wrap and let it sit at room temp for a couple of hours.
Lightly toast the bread under the broiler. Rub the toasted bread with the other garlic clove. Tear the bread into chunks.
When you are ready to serve the meal, add the cucumbers and basil to the tomatoes and toss. Toss the bread chunks into the fray. Pour a robust red!
My mouth is watering just thinking about this fresh, summertime flavor. I hope you'll try it and then let me know what you think.