Panzanella (Italian Bread Salad)
Use of day old bread and fresh produce makes this rustic salad a great use of left overs.
3 lbs ripe tomatoes, diced
1 loaf (12oz.) day old rustic crusty bread, such as ciabatta or French baguette
2 fresh garlic cloves, minced
⅔ cup extra virgin olive oil
¼ cup Red wine vinegar
½ cup fresh basil, thinly sliced
¼ cup fresh flat leaf parsley, chopped
1 tsp salt & Pepper to taste
1
Cube bread into 1 inch pieces
2
In bowl, whisk oil, vinegar, garlic, salt and pepper
3
Add bread cubes, tomato, basil and parsley
4
Toss to coat. Cover and refrigerate for 30 min
5
Serve cold or at room temperature.
Ingredients
3 lbs ripe tomatoes, diced
1 loaf (12oz.) day old rustic crusty bread, such as ciabatta or French baguette
2 fresh garlic cloves, minced
⅔ cup extra virgin olive oil
¼ cup Red wine vinegar
½ cup fresh basil, thinly sliced
¼ cup fresh flat leaf parsley, chopped
1 tsp salt & Pepper to taste
Directions
1
Cube bread into 1 inch pieces
2
In bowl, whisk oil, vinegar, garlic, salt and pepper
3
Add bread cubes, tomato, basil and parsley
4
Toss to coat. Cover and refrigerate for 30 min
5
Serve cold or at room temperature.