Italian Panzanella
By: Roz
Published: Tuesday, July 12, 2011 - 4:50am

Ingredients




4 cups fresh, ripe tomatoes, cut into cubes
1 cup red onion, chopped into 1/2" pieces
20 fresh basil leaves, sliced into slivers or shredded
6 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
sea salt and fresh ground black pepper to taste
8 cups of day old/several days-old ciabbata or sourdourgh bread, cut into 1" cubes
Sprigs of fresh basil for garnish.

Preparation

1 In a large bowl, combine the tomatoes, red onions, basil, olive oil, vinegar, salt and pepper until well mixed. 2 Just before serving, toss in the bread cubes. 3 If you prefer, you can allow the salad to set for 10 minutes before serving so that the bread soaks up the vinaigrette more.