Panzanella (Bread And Tomato Salad)
From amysf 12 years ago
- 45 minutes to make
- Serves 6
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 shopping list
- 3 Tbs. red wine vinegar shopping list
- 1 pound country-style bread, crust removed, cut into 1/2 inch chunks shopping list
- 2 lb. tomatoes, cored, seeded, and cut into 1/2 inch chunks shopping list
- 5 Tbs. extra virgin olive oil shopping list
- 12 basil leaves, slivered shopping list
- S&P shopping list
- Make It Your Own and add: capers, olives, peppers, cucumbers, mozzarella, and/or salami. shopping list
How to make it
- 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.)
- Add the bread cubes and tomatoes to the bowl with the onions.
- Drizzle the olive oil over the salad, and add the basil, and S&P to taste.
- Stir together, and let sit for anywhere between 15 and 30 minutes before serving.
People Who Like This Dish 3
- ttaaccoo Buffalo, NY
- glbaskin Nowhere, Us
- clbacon Birmingham, AL
- amysf Nowhere, Us
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