Panzanella - tuscan bread and tomato salad

Yield: 1 Servings

Measure 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

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

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