Panzanella Stuffed Tomato
2 cups french bread – in half inch cubes
2 1/2 cups onion – thinly sliced
1 1/2 cups cucumber – thinly sliced, peeled
1/2 cup capers
1/2 cup parsley – flat-leafed, finely chopped
5 garlic cloves – minced
1 cup olive oil
1/3 cup red wine or balsamic vinegar
10 medium Florida tomatoes
Ground black pepper and salt to taste
On a sheet pan, toast bread cubes for about 5 minutes until lightly browned.
In a bowl, combine onion, cucumber, capers, parsley, garlic and the bread cubes. In a small bowl, combine oil, vinegar, salt and pepper. Pour over salad mixture and toss. Let sit at room temperature for about an hour prior to serving.
Core tomatoes. Scoop out pulp and seeds and discard. Make several slits 3/4 down sides of tomato creating an open cup. Fill with tangy salad mixture.
“Fling open the windows and let’s eat outdoors! We voted this the ideal patio dining appetizer; a light, fresh but surprisingly dynamic flavor, simple to make and fun to serve.”
Serving Ideas : Makes the perfect appetizer or side dish.