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Ripe-off-the-vine tomatoes are prime for Tomato Panzanella. The wine seems like an usual addition, but it will bring out the flavor of the tomatoes in this salad.

Virginia Willis
Recipe by Southern Living July 2012

Gallery

Iain Bagwell; Styling: Heather Chadduck

Recipe Summary

hands-on:
30 mins
total:
1 hr
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toss together corn, tomatoes, wine, toasted bread cubes, cucumber, olive oil, onion, basil, and salt and pepper to taste. Let stand 30 minutes. Add vinegar, and toss to combine.

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