panzanella
(3 RATINGS)
From Church Suppers. Sometimes, I'll add pitted Kalamata olives to this salad.
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prep time
cook time
method
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yield
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
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Step 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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Step 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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Step 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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