Panzanella Lunch

Ingredients

• 2 ounces thick-sliced country bread, toasted
• 1 1/2 cups coarsely chopped cucumber
• 1/2 cup thinly sliced red onion
• 8 ounces vine-ripened tomatoes, coarsely chopped (1 1/2 cups)
• 1/2 ounce (1/2 TBSP) feta cheese
• Freshly ground black pepper
• 1 tablespoon red-wine vinegar
• 1 1/2 teaspoons extra-virgin olive oil

Preparation

1. 1. Cut the toasted bread into 1-inch pieces (you should have 2 cups). Transfer to a portable container.
2. 2. Add cucumber, red onion, tomatoes, and feta. Toss lightly. 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.