24 Nov

Panzanella (Tuscan Tomato & Bread Salad)

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 Panzanella (Tuscan Tomato & Bread Salad)
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Servings
Ingredients
  • 4 to 5 large vine-ripened tomatoes cut into large cubes or wedges
  • 1/2 pound stale country-style Italian bread crusts removed and cubed (about 8 cups)
  • 1-1/4 cups thinly sliced red onions
  • 2 TBS minced garlic
  • 1/4 cup Oregano White Balsamic vinegar
  • 1/4 cups 100% pure Extra-Virgin Olive Oil.
  • 1 bunch fresh basil stems removed, washed and spun dry, torn into pieces
  • Sea salt and freshly ground pepper to taste
Servings
Ingredients
  • 4 to 5 large vine-ripened tomatoes cut into large cubes or wedges
  • 1/2 pound stale country-style Italian bread crusts removed and cubed (about 8 cups)
  • 1-1/4 cups thinly sliced red onions
  • 2 TBS minced garlic
  • 1/4 cup Oregano White Balsamic vinegar
  • 1/4 cups 100% pure Extra-Virgin Olive Oil.
  • 1 bunch fresh basil stems removed, washed and spun dry, torn into pieces
  • Sea salt and freshly ground pepper to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large bowl, combines tomatoes, bread, and onions.
  2. In a small bowl, whisk together the garlic, vinegar and olive oil.
  3. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature.
  4. Add the basil and salt and pepper to taste, and toss to combine.
  5. Serves 4 - 6.