Panzanella - tuscan bread and vegetable salad

Yield: 1 Servings

Measure Ingredient
10 slices Stale, crusty white bread
Extra virgin olive oil
Salt and pepper
4 Ripe tomatoes
1 small Cucumber
1 Red onion
1 Stick celery
1 Carrot
1 large Bunch basil
2 tablespoons Red wine vinegar

Heat the oven to maximum. Trim the dark crusts from the bread and lay the slices on a baking sheet. Sprinkle lightly with oil and salt. Bake for about 10 minutes or until golden brown. cool until the bread can be handled, then crush to give coarse crumbs. Dice the tomatoes roughly. Peel and dice the cucumber, cutting into smaller pieced than the tomato. Peel and dice the onion, celery and carrot to be the same size as the cucumber.

Place all the prepared vegetables in a very large bowl. Pick the leaves from the basil stems and tear them into pieces, adding to the bowl. Season lightly and stir in the vinegar. Now add the breadcrumbs and thoroughly toss the mixture together. Chill for 2 hours. Pour on about 2 to 3 tablespoons olive oil (or to taste), then toss again and serve in soup plates.

Posted to EAT-L Digest 28 Jul 96 Date: Mon, 29 Jul 1996 09:39:06 EDT From: erika metzieder <100627.3022@...> NOTES : The recipe comes from Alastair Little's cookery school, La Cacciata,

perched on a hillside overlooking the city of Orvieto. Tel. 011 44 181 675 9034.

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