Panzanella Lunch

Ingredients

• 1 serving pepper black freshly ground
• 2 ounces bread toasted
• 1.5 cups cucumber coarsely chopped
• 0.5 TBSP feta cheese 
• 1.5 teaspoons olive oil extra virgin extra-virgin
• 0.5 cup onion red thinly sliced
• 1 tablespoon red-wine vinegar 
• 1.5 cups vine ripened tomato coarsely chopped

Equipment

Directions

1. Cut the toasted bread into 1-inch pieces (you should have 2 cups).
2. Transfer to a portable container.
3. Add cucumber, red onion, tomatoes, and feta. Toss lightly.
4. Sprinkle mixture with vinegar, oil, and pepper to taste. Toss again. Salad is best marinated, when tomato juices have run into the bread. Keep at room temperature up to 3 hours, or refrigerate up to 6 hours.