Classic Panzanella Salad Tuscan Style Tomato And Bread Salad Recipes
PANZANELLA-TUSCAN TOMATO AND BREAD SALAD
Panzanella is a classic Tuscan bread and tomato salad that's flavorful and fresh. Perfect for easy summer entertaining as a side salad or even a healthy light meal.
Provided by Lora
Categories Dinner
Number Of Ingredients 9
Steps:
- Slice or tear the bread into large cubes (about 1-inch). Place them on a baking sheet and leave them out to harden overnight (if the bread is not old).
- You could bake the bread in a 300 F oven until the crust is a little hardened but the inside is still soft. Made sure to move the bread around during the baking a couple of times.
- Place the bread chunks into a small bowl. Add some lukewarm water on top of the bread chunks to let it soak in and soften the bread a little while you prep the vegetables and dressing. (It could take about 1/2 cup water).
- Chop the tomatoes and cucumber into bite-sized pieces.Thinly slice the red onions.
- In a small bowl, combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper; whisk together.
- In a large bowl combine bread and chopped vegetables. Pour on the vinaigrette and gently stir together to combine all the flavors.
- Let the salad sit at least half an hour before serving, or up to 4 hours, and that's when all the magic happens!
- Stir in fresh basil just before serving. Best eaten the day it's made.
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