Diary of a Foodie
Panzanella (Italian Bread Salad)
Diary of a Foodie: Season Two: Bread: The Foundation of a Meal
Serves6
- Active Time:15 min
- Start to Finish:25 min
ADAPTED FROM VARIS AND FABIOLA VENTURI, LA BOTTEGA DI CHIASSAIA
January 2008
- 6 (1-inch-thick) slices very stale Italian country bread (preferably salt free; about 1/2 lb)
- 2 to 3 medium tomatoes, chopped
- 1 small red onion, halved lengthwise and thinly sliced
- 1 cup loosely packed basil leaves, torn or coarsely chopped
- 1/4 cup olive oil, or to taste
- 2 tablespoons red-wine vinegar
-
Soak bread in cold water to cover 10 minutes. Working with a handful at a time, squeeze as much water as possible from bread and coarsely crumble into a serving bowl (you should have about 4 cups).
-
Gently toss with tomatoes, onion, and basil, then drizzle with oil and vinegar. Season with salt and pepper and toss well.
- Keywords
- diary of a foodie,
- italian,
- bread,
- vegetarian,
- tomatoes
More Diary of a Foodie
- Chiles en Nogada con Salsa de Chocolate (Stuffed Poblanos with Nut Sauce and Chocolate-Pomegranate Molasses Drizzle)
- Easy Seafood Paella
- Gazpacho
- Chile and Bell Pepper Frittata
- Pollo Alla Cacciatora con Peperoni (Hunter’s-Style Chicken with Peppers)
- Porcini and Honey Ice Cream
- View All Diary of a Foodie
Ratings
Comments
Post a Comment