Panzanella
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 299
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 33
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 451
- Total: 15 min
- Prep: 15 min
Ingredients
1/2 pound day old chewy farm style bread, cubed
Water, to cover
4 small vine ripe tomatoes, chopped
1 small red onion, chopped
1 cup loosely packed basil leaves, torn or shredded
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Directions
- Place bread in a medium mixing bowl and cover with water. Soak bread 3 to 5 minutes. In small batches, remove bread in handfuls from the water and wring it out with out mashing or tearing bread. You do not want wet bread, so wring it carefully.
- Combine tomatoes with onions and basil in a second bowl and dress with vinegar, oil, salt and pepper. Add bread to tomato salad and combine. Adjust seasonings and serve.