Lemon Garlic Panzanella
From lasaf 15 years agoIngredients
- lemon garlic Vinaigrette: shopping list
- 1/2 cup fresh lemon juice shopping list
- 1 1/2 cup EVOO-Use the good stuff shopping list
- 1/2 teaspoon lemon zest shopping list
- 3 cloves garlic finely chopped shopping list
- 2 teaspoons anchovy paste (just try it) shopping list
- Salad: shopping list
- 9 cups day old country bread, torn into large peices shopping list
- 2 pounds ripe plum tomatos, I used a variety from my garden shopping list
- 1/2 cup thinly sliced sweet onion such as vidalia or walla walla shopping list
- 2 medium English hot house cucumbers, I seeded garden cucumbers shopping list
- 1 cup packed basil leaves, torn into large peices shopping list
How to make it
- Dressing:
- In a medium bowl slowly whisk the extra virgin olive oil into the lemon juice. After it becomes an emulsion whisk in the remaining dressing ingredients. Set aside.
- Salad:
- Combine half of the Lemon-Garlic Vinaigrette with all of the bread, and set aside to marinate for about 10 minutes.
- When bread has marinated, add remaining vinaigrette and all other ingredients, and season well with salt and freshly ground black pepper. Using clean hands mix together until well incorporated .
- Let salad rest for 15 minutes to let the flavors meld and serve at room temparature. It gets better the longer the flavors are allowed to infuse. I left mine for 4 hours and it was great.
People Who Like This Dish 4
- mandymoore Wiggins, Ms
- californiacook CA
- choclytcandy Dallas, Dallas
- chefelaine Muskoka, CANA
- lasaf St. Paul, MN
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The Rating
Reviewed by 2 people-
Yes! The Lemon-garlic vinaigrette sounds wonderful, too. Thanks for sharing.
californiacook in loved it -
Wonderful recipe! Thank you for sharing! Five forks! :+D
chefelaine in Muskoka loved it
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