Panzanella - Italian Bread Salad
5 cups 3/4-inch French bread cubes (crusts on or off), preferably from a stale baguette
1/2 cup olive oil
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
1/8 cup fresh parsley, minced
1 large garlic clove, minced
Salt and freshly ground pepper
1/2 English cucumber, peeled, seeded and cut into 3/4-inch slices
4 large ripe tomatoes, cut into 1-inch cubes
1 medium red onion, cut into 3/4-inch slivers
1/2 cup fresh basil leaves, chopped
Bake bread cubes on a baking sheet at 350, shaking the pan once or twice, until brown and toasty, 10-15 minute (less if the cubes are already stale). Whisk together in a small bowl oil, vinegar, lemon juice, parsley, garlic, salt and pepper. In a large bowl, toss the croutons with cucumbers, tomatoes, onion, and basil. Add the dressing. Toss well. Transfer to serving bowl and serve immediately.
Note: Best in summer when tomatoes are ripe and delicious!
It is OK to email this member (but you must sign in first).