Panzanella - tuscan bread and tomato salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Coarsely cubed day old firm-textured Italian or French bread |
| ½ | cup | Olive oil |
| 6 | mediums | Tomatoes; coarsely chopped |
| 1 | small | Red onion; thinly sliced |
| 1 | cup | Coarsely chopped fresh basil |
| 1 | Head romaine lettuce; rinsed cut or torn into bite-size pieces | |
| 2 | Table spoons red wine vinegar | |
| Salt and pepper to taste | ||
Directions
Spread bread cubes in a large shallow baking pan, drizzle with 2 tablespoons of olive oil, bake, stirring occasionally, in a 325 oven until crisp and lightly browned, about 30 minutes.
Allow to cool slightly while combining and lightly mixing tomatoes, onion, basil, and lettuce in a large bowl. In a small bowl, whisk vinegar, salt, pepper and remaining 6 tablespoons olive oil. Drizzle dressing over lettuce mixture, then gently mix in bread cubes. Allow to stand for 10 to 15 minutes before serving.
Posted to KitMailbox Digest by GAdams1350<GAdams1350@...> on Apr 28, 1998