Panzanella Recipe

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Lynnda Cloutier


From Church Suppers. Sometimes, I'll add pitted Kalamata olives to this salad.


★★★★★ 2 votes



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6 medium tomatoes cut into 1/2 inch thick cubes
1/2 cup chopped onion
1/2 cup torn fresh basil leaves
1/4 cup extra virgin olive oil
1 garlic clove, crushed
salt and pepper to taste
4 slices day old bread, 1/2 inch thick, wheat, sourdough, italian

How to Make Panzanella


  • 1IN large bowl, mix tomatoes, onion, basil, oil, garlic, salt and pepper. Cover and set aside at room temperature for at least 1 hour but no more than 2.
  • 2Grill broil or toast the bread. Cut into 12 inch cubes and add to tomato mixture. Toss gently til well mixed.
  • 3. Let stand for 15 minutes before serving so that the bread will absorb the juice. Taste. Add more oil, salt or pepper if needed.

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About Panzanella

Course/Dish: Other Salads

Show 9 Comments & Reviews

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