Panzanella

Panzanella Recipe

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Lynnda Cloutier

By
@eatygourmet

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

Rating:

★★★★★ 3 votes

Comments:

Ingredients

  • ·
    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

Step-by-Step

  1. IN 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.
  2. Grill 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.

Printable Recipe Card

About Panzanella

Course/Dish: Other Salads




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