Panzanella
CATEGORIES
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
  1. 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).
  2. INGREDIENTS:
  3. 3-4 tomatoes, chopped
  4. 1 cucumber, peeled and sliced
  5. 1 red onion, thinly sliced
  6. 1 cup fresh basil leaves, chopped
  7. 1 cup fresh Italian parsley, chopped
  8. 1/2 cup extra-virgin olive oil, plus more as needed
  9. 3 Tbs. balsamic or red wine vinegar, plus more as needed
  10. Salt and freshly ground pepper, to taste
  11. 8 to 10 thick slices firm country-style bread, including crusts, torn into bite-size pieces
  12. DIRECTIONS:
  13. 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.
  14. 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.
  15. 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.
  16. Serves 6 to 8.
RECIPE BACKSTORY
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).