Panzanella salad
2 oz. cucumbers
1lb. Tomatoes
TT salt and pepper
4 oz. red wine vinegar
1/2 lb. baguette bread cubed
6 oz. red onion, julienne
6 oz. EVO
1 T garlic, shaved
2 oz. Fresh mint torn
2oz. Fresh basil torn
1 tsp Dijon mustard
MOP: toast bread in cast iron skillet with 2 oz. EVO. Lightly salt the tomatoes 30 minutes ahead of time to release some of the natural juices. Combine all of the ingredients and serve immediately.