Bread salad (panzanella)

Yield: 6 servings

Measure Ingredient
ISBN 0-02-009078-1; 1994

This Tuscan salad makes a very satisfying lunch on a hot day.

Traditional versions call for the bread to be soaked first in water.

I like to use dry, crusty bread it adds delicious texture to the salad.

3 cups cubed crusty bread (sourdough, French, or peasant bread) 6 small Italian plum tomatoes, cored, seeded, and diced 1 large cucumber, seeded and diced 1 medium-size red onion, 0nely chopped ¼ cup chopped fresh parsley Salt and freshly ground black pepper to taste ¼ cup extra virgin olive oil 1 tablespoon red wine vinegar 1. Preheat the oven to 350-F. Spread the bread cubes on an ungreased jelly roll pan in a single layer and place in the oven for 10 minutes. Transfer to a large serving bowl and allow to cool slightly.

2. Add the tomatoes, cucumber, onion, and parsley, season with salt and pepper, pour in the oil and vinegar, and toss well. Allow to stand for at least 15 minutes before serving. Toss again and serve.

From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING Source: Cooking Vegetables the Italian Way; Judith Barrett From: Sallie Krebs Date: 10-07-95 (20:00) (159) Fido: Cooking

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