panzanella
(3 ratings)
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From Church Suppers. Sometimes, I'll add pitted Kalamata olives to this salad.
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(3 ratings)
Ingredients For panzanella
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6 medium tomatoes cut into 1/2 inch thick cubes
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1/2 cup chopped onion
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1/2 cup torn fresh basil leaves
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1/4 cup extra virgin olive oil
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1 garlic clove, crushed
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salt and pepper to taste
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4 slices day old bread, 1/2 inch thick, wheat, sourdough, italian
How To Make panzanella
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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.
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2Grill broil or toast the bread. Cut into 12 inch cubes and add to tomato mixture. Toss gently til well mixed.
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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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