CEiMB: Panzanella with Chicken Sausage

Peggy of Pantry Revisited chose this Craving Ellie in My Belly recipe.  While this recipe for panzanella was definitely healthier than my usual recipe, I have to say that I prefer this recipe, mostly for the toasted bread.  Even so, this was much enjoyed and I ate the leftovers for breakfast this morning!

Panzanella with Chicken Sausage

Courtesy of Ellie Krieger

• 8     medium ripe tomatoes, cut into wedges (about 1 1/2pounds)
• 1     small English cucumber, cut into half-moons
• 1/2   medium red onion, thinly sliced into half-moons
• 3     tablespoons olive oil
• 1     tablespoon red wine vinegar
• 1/2   teaspoon salt
• 1/4   teaspoon freshly-ground black pepper
• 1     small whole-grain baguette or other crusty bread (preferably day-old, about 8 ounces), cut into 3/4-inch chunks
• 1/3   cup basil leaves, coarsely chopped
• 1     package Italian-style precooked chicken sausage, about 12 ounces total

In a large bowl, toss together the tomatoes, cucumber, onion, oil, vinegar, salt, and pepper. Add the bread chunks and basil and toss well so all the bread is well moistened.

Preheat a grill or grill pan over medium-high heat.

Add the sausage and cook, turning once or twice, until warmed through and grill marks are formed, about 8 minutes. Serve the sausage, whole, alongside the panzanella.