Panzanella Ala Reeni

"I also have made this with Flax Seed Bread I had in the fridge, which I seem to always have leftover . . . it's probably good with any hearty bread. The key is toasting the bread in a 400 degree oven for a few minutes so it remains solid after mixing. You can also add kalamata olives, grilled chicken or shrimp to make a meal, but I could eat the whole salad without anything else."
 
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photo by Maureenie photo by Maureenie
photo by Maureenie
Ready In:
45mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Cut bread into 1" slices.
  • Place on cookie sheet and toast for 5 minutes or until lightly toasted.
  • Place in a large bowl tomatoes, red onion, basil, olive oil, vinegar, salt and pepper. Toss well.
  • Cut toasted bread into 1" cubes, add to bowl, and stir into salad.
  • Let sit for 1/2 hour before serving or refrigerate up to 8 hours.
  • If refrigerated, bring to room temperature for an hour before serving.
  • Bread should be coated with the oil and vinegar but firm enough to retain its shape.
  • Serve with grated Romano cheese on top.

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RECIPE SUBMITTED BY

I am an attorney and have been married 25 years. I enjoy cooking and creating good meals, but on weekends only! My favorite cookbook is the Jane Brody Good Food Book, but having said that, I usually find something that I love in most cookbooks! My current passion is adopting favorite recipes and making them healthy and yummy (or just finding great recipes that promote good health!).
 
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