Panzanella Ala Reeni
photo by Maureenie
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 1 loaf baguette, hearty bread or 9 ounces other dry hearty bread
- 2 garlic cloves, finely minced
- 4 ripe tomatoes, seeded and chopped (about 2 lbs.)
- 1⁄4 cup thinly sliced red onion
- 1⁄2 cup fresh basil leaf, piled on top of one another, rolled, and cut into thin strips
- 1⁄4 cup fresh parsley, chopped
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup red wine vinegar
- kosher salt & freshly ground black pepper, to taste
- 1⁄4 cup grated pecorino romano cheese
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!).