Panzanella
Why I Love This Recipe
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 You'll Need
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
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.