Italian bread salad (panzanella)

Yield: 1 servings

Measure Ingredient
x 1 hard baugette
x Ripe, juicy tomatoes
x Minced onions or scallions
(red onions look nice)
x Capers
x Minced bell peppers
x Minced fresh garlic
x Minced fresh basil and
Parsley
x Salt, red wine vinegar and
Freshly cracked pepper

If using a very hard baugette, run it under some water and then crumble it into a bowl. Alternatively you can cube the bread or lightly toast it if it's fresh and then cut into cubes. Add the remaining ingredients to taste. The bread should make up about ¾ of the salad. The consistency is comparable to potato or rice salad. Everything is moist and clinging together but it isn't soupy nor is it dry.

Ripe, juicy homegrown tomatoes (this provides most of the moisture in the dish, some of which used to come from olive oil) I think this tastes best at room temperature.

From: GINNY <VMMILL00@...>. Fatfree Digest [Volume 9 Issue 50] Aug. 10, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV

Similar recipes