Recipes

Panzanella

I made this bread salad last week with tomatoes from my father-in-law’s garden, and basil from mine. It was really good! I would have never thought to soak the bread in water first, but it was great! I usually use balsamic vinegar with tomatoes and basil, so it was a nice change of pace.

Panzanella

Panzanella
Rachael Ray

½ lb. day old chewy farm style bread, cubed
Water, to cover
4 small vine ripe tomatoes, chopped
1 small red onion, chopped
1 cup loosely packed basil leaves, torn or shredded
2 tablespoons red wine vinegar
¼ cup extra-virgin olive oil
Salt and freshly ground black pepper

Difficulty: Easy
Prep Time: 15 minutes
Yield: 4 servings

Place bread in a medium mixing bowl and cover with water. Soak bread 3 to 5 minutes. In small batches, remove bread in handfuls from the water and wring it out with out mashing or tearing bread. You do not want wet bread, so wring it carefully.

Combine tomatoes with onions and basil in a second bowl and dress with vinegar, oil, salt and pepper. Add bread to tomato salad and combine. Adjust seasonings and serve.

MacGourmet Rating: 4 Stars

Leave a Reply

Your email address will not be published. Required fields are marked *