Panzanella (bread And Tomato Salad) |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This salad is a great use of bread that is starting to get stale. From the thrifty Italian cooks who don't like to waste anything, this recipe is easy to customize to what you have on hand. Ingredients:
1 small red onion, thinly sliced |
3 tbs. red wine vinegar |
1 pound country-style bread, crust removed, cut into 1/2 inch chunks |
2 lb. tomatoes, cored, seeded, and cut into 1/2 inch chunks |
5 tbs. extra virgin olive oil |
12 basil leaves, slivered |
s&p |
make it your own and add: capers, olives, peppers, cucumbers, mozzarella, and/or salami. |
Directions:
1. Put the onion slices in the bottom of a serving bowl. Pour the vinegar on top of the onions and season with S&P. Let sit for about 5 minutes. (This mellows the raw onion taste a bit.)
2. Add the bread cubes and tomatoes to the bowl with the onions.
3. Drizzle the olive oil over the salad, and add the basil, and S&P to taste.
4. Stir together, and let sit for anywhere between 15 and 30 minutes before serving.
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