Panzanella Italian Bread Salad
From valinkenmore 14 years ago
- - to make
- Serves 8
A wonderful salad for any time of year but best in the summer when the garden fresh tomatoes are at their best. Some people shave fresh Parmessan on right before serving.
Ingredients
- 1 (1 pound) loaf Italian or sour dough bread (about 4 cups) torn or cut into 1" cubes shopping list
- 2 cups vine ripened juicy tomatoes, large dice 1/2" to 1" shopping list
- 1 small red onion, sliced shopping list
- 1 clove garlic, minced shopping list
- 2 cups torn fresh basil leaves shopping list
- 1/2 cup kalamata olives, seeded shopping list
- 1/3 cup olive oil shopping list
- 3 Tbsp. balsamic or red wine vinegar shopping list
- sea salt or kosher salt shopping list
- Freshly ground pepper shopping list
How to make it
- Pull or slice the bread into 1" pieces. Put in salad bowl. Add tomatoes, onion slices, minced garlic, torn basil leaves and olives.
- In a separate small bowl, combine olive oil and balsamic vinegar. Whisk to combine well. Pour over salad and add salt and pepper to taste. Mix to combine and cover with plastic wrap. Leave at room temperature for 30 minutes for flavors to come to life.
People Who Like This Dish 3
- ttaaccoo Buffalo, NY
- trigger MA
- momo_55grandma Mountianview, AR
- crazeecndn Edmonton, CA
- valinkenmore Malott, WA
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The Rating
Reviewed by 2 people-
Now is the perfect time for this recipe with tomatoes fresh off the vine.
Five forks and a big smile :)
trigger
in loved it
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great flavor combo wonderful post high5 thanks
momo_55grandma
in Mountianview loved it
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