Panzanella (Italian Bread Salad) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Why throw away the rest of that good, dense loaf you picked up at the bakery the other day? This is what the Italians do with day-old (or older) bread. Simply delicious!!! Ingredients:
2 tomatoes, cut into bite-size pieces |
1 small cucumber, peeled and sliced |
1 small red onion, thinly sliced |
1 clove garlic, very finely minced |
1 cup fresh basil leaf, torn into small pieces |
1/2 cup extra virgin olive oil, plus more as needed |
3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar, plus more as needed |
salt & freshly ground black pepper, to taste |
6 -8 slices thick country bread, torn into bite-size pieces (sourdough is good - dense, bakery bread) |
Directions:
1. In a bowl, combine the tomatoes, cucumber, onion, garlic and basil.
2. Drizzle with the 1/2 cup olive oil and the 3 tblsps vinegar, season with salt and pepper and toss well.
3. Place half of the bread in a wide, shallow bowl.
4. Spoon half of the tomato mixture over the bread.
5. Layer the remaining bread on top and then the remaining tomato mixture.
6. Cover and refrigerate for 1 hour.
7. Just before serving, toss the salad and adjust the seasonings with salt and pepper.
8. If the bread seems dry, add a little oil or vinegar.
9. Serve immediately.
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