Traditional Panzanella


Photo: Beverley Ann D'Cruz

Tags:

Italian
vegetables

Yield:

6.0 servings

Added:

December 17, 2009

Creator:

Related Cooking Videos

Add comment

Print This RecipePrint This Recipe

Ingredients

1 pound six or seven day-old Tuscan bread (without salt) c
6 bigs Tomatoes, coarsely chopped
2 smalls Red onion, thinly sliced
1 1/2 cups Fresh basil leaves
3 tablespoons Red wine vinegar
80 mls Extra Virgin Olive oil
salt

Preparation

1
In a bowl combine the bread with water and let it stand for at least 20 minutes or until it's soft. Drain the bread and squeeze out as much water as you can.
2
Crumble the bread and place it in a serving bowl. Scatter the tomatoes, onions and chopped basil over the top.
3
Dress Panzanella with extra-virgin olive oil and vinegar. Season with salt and toss well. Taste and adjust the seasoning with more oil, salt and vinegar.
4
Leave Panzanella to stand for 15 minutes and serve at room temperature.

Tools

Related Recipes