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Panzanella
from the kitchen of Sharmagne Leland-St. John

1 large cucumber, chopped
4 slices day old bread
2 medium tomatoes, chopped
1 jalapeño pepper, minced
Juice from 1 lime, freshly squeezed
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
1 tablespoon water

Toast the day old bread to make it crisp. Reserve
2 tablespoons of the chopped tomatoes for use in the
dressing.

Place the rest of the tomatoes and the cucumber into
a large bowl. Sprinkle generously with salt to help
draw out the juices. Quickly toss the veggies.

Sauté the jalapeño in a few drops
of the olive oil for 1 minute, then add the 2
tablespoons reserved tomato and the water. Cook
for an additional 2 minutes, until the tomato
juices are released. Sprinkle liberally with
salt and pepper.

When the water has evaporated,
remove from heat and pour onto a cutting board.
Mince then put back into the pan, with no heat.

Add the lime juice and olive oil to the dressing.
Tear the bread into bite-sized pieces. Mix the
bread and dressing into the veggies. Adjust the
salt and pepper to taste. Let sit for a few minutes
so the bread can absorb the juices, then serve.


NOTE: Do not use fresh bread. It will not absorb
the juices as well.  

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