greek heirloom panzanella salad

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THE RECIPE

greek heirloom panzanella salad

INGREDIENTS

• 1/2 loaf French bread or boule, cut into 1-inch cubes (about 3 cups)

• 3 ounces feta cheese, crumbled

• 1/2 cup kalamata olives, pitted

• 8 prosciutto slices (about 4 ounces)

• 1 1/2 pounds heirloom tomatoes, halved

• 3 tablespoons extra virgin olive oil

• 2 teaspoons red wine vinegar

• 1/2 cup fresh basil leaves, chopped

• 1/2 cup red onion, thinly sliced

• 1/4 teaspoon kosher salt

• 1/4 teaspoon black pepper

INSTRUCTIONS

1. In a large bowl, combine the tomatoes, bread, olives, onion, basil, vinegar, oil in a large bowl; gently toss. Divide salad among 4 plates; top with feta and prosciutto. Serve and enjoy!