Panzanella Salad (Lidia Bastianich)

By zircon50

Ingredients

• 1 pound two-day old country-style bread, crusts removed, cut into 1/2-inch cubes
• 2 pounds tomatoes, cored, seeded and cut into 1/2 cubes
• 1 cup red onion, diced
• 12 fresh basil leaves, shredded
• 5 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• fresh basil sprigs
• salt
• freshly ground black pepper

Preparation

Step 1

In a large bowl, toss bread, tomatoes, onion and shredded basil leaves until well mixed. Drizzle the olive oil and vinegar over the salad and toss to mix thoroughly. Season to taste with salt and pepper and let stand 10 minutes before serving. Decorate with sprigs of fresh basil.