Panzanella (Italian Bread Salad)
Why throw away the rest of that good, dense loaf you picked up at the bakery the other day? This is what the Italians do with day-old (or older) bread. Simply delicious!!!
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INGREDIENTS
Nutrition- 2
- 1
- 1
- 1
- 1
- 1⁄2
- 3
- salt & freshly ground black pepper, to taste
- 6 -8slices thick country bread, torn into bite-size pieces (sourdough is good - dense, bakery bread)
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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.
- Serve immediately.
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