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Recipe: Heirloom Tomato Panzanella

by in Recipes
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1 cup cooked, fresh corn kernels
2 lbs. heirloom tomatoes – coarsely chopped
1 Tbsp. Dry White Wine
8 oz. French Bread – cubed and toasted
1 English cucumber – sliced
½ cup Basil Extra Virgin Olive Oil
¼ red onion – thinly sliced
1/3 cup fresh basil leaves – torn
Salt and Pepper to Taste

The secret to this salad is using only heirloom tomatoes. Not those cruddy, watery, flavorless things they sell at the grocery store. Be brave. Find a local produce stand. The adventure will prove worth it.

In a large bowl combine all ingredients and toss. Let stand 30 minutes. Taste for any additional salt and pepper. Serve on a large white platter.

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