A classic Italian bread and tomato salad.
This delicious salad should only be made with vine-ripened, red
juicy AND full-of-flavor, garden tomatoes.
Panzanella
3/4 pound day-old crusty peasant-style
whole-grain bread, cut into 1-inch cubes (about 6 cups)
2 large tomatoes (about 1 pound), trimmed and each cut into 8
wedges
3/4 cup sliced unwaxed cucumber
1/2 cup sliced red onion
1/2 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
10 fresh basil leaves, shredded
- In a serving bowl stir together the bread,
the tomatoes, the cucumber, the onion, the oil, the vinegar,
the basil, and salt and pepper to taste until the salad is combined
well.
Serves 4 to 6.
