PANZANELLA (BREAD SALAD)

By bjnelson55

Very good!

Tuscans hate to waste a scrap of bread. Panzella, a bread salad that combines vine-ripened tomatoes, cucumbers, red onions and basil with olive oil and vinegar, is one solution for transforming day-old bread into a delicious summer meal. For best results, use chewy, coarse-textured bread.

Ingredients

• 2 tomatoes, cut into bite-size pieces
• 1 small cucumber, peeled and sliced
• 1 small red onion, thinly sliced
• 1 cup fresh basil leaves, torn into small pieces
• 1/2 cup extra-virgin olive oil, plus more as needed
• 3 Tbsp. balsamic or red wine vinegar, plus more as needed
• Salt and freshly ground pepper to taste
• 6 to 8 thick slices country-style white bread, torn into bite size pieces

Preparation

Step 1

In a bowl, combine the tomatoes, cucumber, onion and basil. Drizzle with the 1/2 cup olive oil and the 3 Tbsp. vinegar, season with salt and pepper and toss well.

Place half of the bread in a wide, shallow bowl. Spoon half of the tomato mixture over the bread. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for one hour.

Just before serving, toss the salad and adjust the seasonings with salt and pepper. If the bread seems dry, add a little oil or vinegar.

Serve immediately.

Serves 4 to 6.