Serve panzanella, the Italian bread and tomato salad, instead of the typical pasta or potato salad. It makes a great summertime salad with ripe heirloom tomatoes, crisp cucumber and red onion.

Makes 8 servings.

Prep Time: 15 minutes
Cook Time: 15 minutes

Tuscan Panzanella

Ingredients

6 slices crusty Italian bread, 3/4-inch thick, cut into bite-size pieces
1/2 cup red wine vinegar
1/4 cup extra virgin olive oil
1 tablespoon McCormick® Gourmet Collection Tuscan Seasoning
2 teaspoons sugar
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1 pound heirloom tomatoes, cut into chunks
1 medium cucumber, peeled and cut into chunks
1/2 cup thinly sliced red onion

Directions

1. Preheat oven to 350°F. Place bread cubes in single layer on baking sheet. Bake 15 minutes or until toasted. Cool slightly.

2. Meanwhile, mix vinegar, oil, Seasoning, sugar and sea salt in medium bowl with wire whisk until well blended. Set aside.

3. Mix bread, tomatoes, cucumber and onion in large bowl. Add dressing; toss to coat well. Let stand 15 minutes to 1 hour, tossing occasionally.

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