Recipe

Panzanella -tuscan Tomato And Bread Salad Recipe

	Midgelet / All my dishes 1 year, 3 months ago another version of this colorful and flavorful bread salad. great for vine ripe excess tomatoes Prep:10m Servings:6	Midgelet
	panzella itlaian cucumbers tomatoes basil bread capers anchovyeasy quick

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Ingredients

8 slices (1/2 to 1-inch thick) stale hearty Italian bread

1 cup dry white wine

2 anchovy filets

1/4 cup extra-virgin olive oil

2 tablespoon white-wine vinegar

1 teaspoon sugar

1/2 teaspoon salt (or to taste)

4 large very ripe, juicy tomatoes, diced

1 small red onion, coarsely chopped

1 medium cucumber, peeled, seeded and diced

1 rib celery, diced

3 tablespoons capers

12 fresh basil leaves

Freshly ground pepper

Directions

Cut the bread into cubes.

Pour the wine over the bread and mix well.

Let stand for 2 minutes.

Place bread in a colander and press wine from bread.

Let bread stand 10 minutes.

In a bowl, mash the anchovy filets with the olive oil.

Add the vinegar, sugar and salt.

Mix with the tomatoes.

Toss mixture with the bread.

Immediately add the onion, cucumber and celery.

Add the capers and mix well.

Let stand 10 minutes.

Mix in basil leaves.

Taste for salt.

Add freshly ground pepper and serve

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Comments

elgab89 1 year, 3 months ago said:
One of my fave salads. Thank you for posting it!

lanceoferin 1 year, 3 months ago said:
Great lunch, side, or snack. Wholesome and full of flavor. Quick and easy to make. All the makings of a good dish. Thank you.

marky90 1 year, 3 months ago said:
Delicious! Could eat this everyday, Marky

herby 1 year, 3 months ago said:
Fancy name for nice recipe!

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