Panzanella Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tomatoes, cut into bite size pieces
1 small cucumber, half peeled and sliced
1 small red onion or Vidalia onion, thinly sliced
1 cup fresh basil leaves torn into small pieces
12 cup extra-virgin olive oil
3 tbsp. red wine vinegar or to taste
Salt and freshly ground black pepper to taste
6-8 slices coarse country bread, stale or toasted
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Directions: |
Directions:In a bowl, combine first 4 ingredients, drizzle on oil and vinegar. Toss well to coat evenly.
If the bread is very soft, toast lightly. Cut or tear the bread into bite-sized pieces. Place half the bread in a wide shallow bowl. top with 1/2 the vegetables. Repeat with the bread and remaining vegetables. Cover and refrigerate for one hour.
Toss salad, then adjust seasonings. Bread should not be either dry or mushy. If it is dry and a little more oil or vinegar. Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: Traditionally made with stale Tuscan bread. It can stay in the refrigerator longer than 1 hour, but no more than a couple of hours. Can use arugula instead of basil or a combination of the two.
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