Panzanella aka Italian bread salad |
| Name: |
Jennifer Miller |
| Base: |
Falls Church |
| Recipe: |
2
tomatoes, cut into bite-size pieces
1
small cucumber, peeled and sliced
1
small red onion, thinly sliced
1
clove garlic, very finely minced
1
cup fresh basil leaf, torn into small pieces
1⁄2
cup extra virgin olive oil, plus more as needed
3
tablespoons balsamic vinegar or 3 tablespoons red wine vinegar, plus more as needed
salt & freshly ground black pepper, to taste
6 -8
slices thick country bread, torn into bite-size pieces (sourdough is good - dense, bakery bread)
DIRECTIONS
In a bowl, combine the tomatoes, cucumber, onion, garlic and basil.
Drizzle with the 1/2 cup olive oil and the 3 tblsps vinegar, season with salt and pepper and toss well.
Place half of the bread in a wide, shallow bowl.
Spoon half of the tomato mixture over the bread.
Layer the remaining bread on top and then the remaining tomato mixture.
Cover and refrigerate for 1 hour.
Just before serving, toss the salad and adjust the seasonings with salt and pepper.
If the bread seems dry, add a little oil or vinegar. |
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