Recipe for Panzanella
New Recipes

PANZANELLA

    Yield: 1 servings

    4 ea Thick (1/2-inch) slices Italian bread, toasted cut into 1/2-inch chunks (about 1 1/2 cups)
    1 lb Ripe juicy tomatoes, cored cut in 1/2 inch chunks
    1/4 cup Red onion, finely chopped
    1/4 cup Fresh basil, finely chopped
    1/4 tsp Garlic, crushed
    5 tsp Olive oil, best quality
    1 tbsp red wine vinegar
    Salt & pepper, to taste

    In a large bowl combine the bread, tomatoes, red onion, basil, garlic, olive oil, salt and pepper; toss to blend.

    Season to taste. Serve at room temperature.

    Panzanella is a popular bread and tomato salad. Use ripe, juicy tomatoes because the tomato juices, vinegar and the olive oil help to moisten the bread.

Recipes by Alphabet

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z