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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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PANZANELLA TUSCAN BREAD SALAD

From: James M. Zanella, Pittsburgh
Primary category: Italian

Ingredients

1 medium cucumber (skin on), sliced or chopped
3 medium ripe red tomatoes, sliced or chopped
1 medium onion, sliced or chopped
1/2 loaf crusty Italian bread*, into bite-sized pieces
1/2 cup stuffed pimento green olives
1/3 lb. Genoa Salami**, sliced or chopped

Dressing:
1/4 cup basil, fresh - if possible
3 cloves fresh garlic or 2 TBS minced garlic in a jar
1/4 tsp. salt - 1/2 tsp. freshly ground pepper
1/2 cup extra virgin light olive oil
1/3 cup red wine vinegar
Dash of Parmesan cheese
*Rimini Italian Bread, recommended
**Parma Brand Cacciatore Salami, recommended

Procedure

Combine and mix the first 6 ingredients together in a large mixing bowl. In a separate bowl, whisk dressing ingredients together. Toss dressing with first 6 ingredients. Serve Panzanella in a medium sized crystal salad bowl. This allows the Italian colors of red, green, and white to show through. Let stand at room temperature for 15 minutes before serving. Serves 4-6 people. Refrigerate leftovers.

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