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Recipe from: makebetterfood Image Credit: Kevin |
Panzanella
Salad
“Panzanella is a traditional Italian recipe for making a
salad out of fresh tomatoes and leftover bread. This simple recipe is only as
good as the ingredients - be sure to use fresh tomatoes, homemade bread, and high quality olive oil.” Kevin
1 loaf of
no-knead, Italian or French bread
Cut bread
into 1/2-inch to 1-inch pieces.
You should
have about 6 cups worth.
2 tablespoons
extra-virgin olive oil
½ teaspoon
sea salt
Toss bread
with olive oil and sea salt.
Arrange in
single layer on a rimmed baking sheet.
Bake at
400°F.
Stir bread
after 10 minutes and continue to bake until bread starts to turn a light golden
brown,
about 5 to 10 additional minutes (about 15 to 20 minutes total).
Set aside to
cool to room temperature.
1 ½ pounds
ripe tomato (about 4 medium)
Wash
tomatoes.
Cut in half
and remove core and pulp.
Cut outer,
meaty portion into 1-inch pieces and place in a large bowl.
½ teaspoon
salt
Sprinkle salt
over tomatoes and gently toss to combine.
1 medium
cucumber
Wash and cut
cucumber in half length wise.
Seed cucumber
and slice each half again length wise.
Cut quartered
cucumber into 1/8-inch thick pieces.
Add to bowl
with tomatoes.
½ small red
onion, diced
¼ cup chopped
fresh basil leaves
Add diced
onion and chopped basil to bowl with other vegetables.
When bread is
ready, remove from oven and add to bowl with other ingredients.
6 tablespoons
extra-virgin olive oil
3 tablespoons
red wine vinegar
¼ teaspoon
pepper
In a small
bowl or measuring cup, whisk together olive oil, red wine vinegar, and pepper.
Pour over
bread mixture and toss to combine.
Serve
immediately.
Leftover
salad can be refrigerated and will keep for several days, but the bread will
become
somewhat soggy.
The salad
will still be delicious, but won't have as much crunch.
Read
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