BREAD AND TOMATO SALAD

by - 4:44 AM

Panzanella has become a favorite dish to cook back home among people who have
traveled to Italy, evoking memories of Tuscan sunshine and a good glass of Chianti.
It’s so easy to make that anyone who has been to Italy brings this recipe back. The
version I share with you here is made with onions—red onions, or even sweet
onions like Vidalia, will be delicious. You can serve this salad on its own, or with a
plate of mozzarella and prosciutto, as a great starter or as a main course.
Country bread is recommended, but rustic whole-grain or whole-wheat is a great
substitute.
SERVES 6
1 pound 2-day-old country-style bread, crusts removed, cut into ½-inch cubes (about 8
cups)
2 pounds ripe tomatoes at room temperature, cored, seeded, and cut into ½-inch cubes
(about 4 cups)
1 cup coarsely diced red onion
12 fresh basil leaves, shredded, plus a few extra sprigs for garnish
5 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
Salt and freshly ground black pepper to taste
Toss the bread, tomatoes, onion, and shredded basil leaves in a large bowl until well
mixed. Drizzle the olive oil and vinegar over the salad, and toss to mix thoroughly.
Season to taste with salt and pepper, and let stand 10 minutes before serving. Decorate
with sprigs of fresh basil.

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