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Panzanella


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

3-4 tomatoes, chopped

1 cucumber, peeled and sliced

1 red onion, thinly sliced

1 cup fresh basil leaves, chopped

1 cup fresh Italian parsley, chopped

1/2 cup extra-virgin olive oil, plus more as needed

3 Tbs. balsamic or red wine vinegar, plus more as needed

Salt and freshly ground pepper, to taste

8 to 10 thick slices firm country-style bread, including crusts, torn into bite-size pieces


I love Panzanella during the summer, here's a recipe I've had around for quite awhile (a combination of several that I've found).


INGREDIENTS:


3-4 tomatoes, chopped


1 cucumber, peeled and sliced


1 red onion, thinly sliced


1 cup fresh basil leaves, chopped


1 cup fresh Italian parsley, chopped


1/2 cup extra-virgin olive oil, plus more as needed


3 Tbs. balsamic or red wine vinegar, plus more as needed


Salt and freshly ground pepper, to taste


8 to 10 thick slices firm country-style bread, including crusts, torn into bite-size pieces


DIRECTIONS:


In a bowl, combine the tomatoes, cucumber, onion and basil. Drizzle with the 1/2 cup olive oil and the 3 Tbs. vinegar, season with salt and pepper and toss well.


Place half of the bread in a wide, shallow bowl. Spoon half of the tomato mixture over the bread. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for 1 hour.


Just before serving, toss the salad and adjust the seasonings with salt and pepper. If the bread seems dry, add a little oil or vinegar. Serve immediately.


Serves 6 to 8.


Pairs Well With


Notes

I love Panzanella during the summer, here's a recipe I've had around for quite awhile (a combination of several that I've found).

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