Photo: Panzanella Recipe
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.
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By Brenda16337
Ridgeland, MS
on June 02, 2008
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so easy and so so good
By mloureiro
Glendale, CA
on March 16, 2008
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For all the criticism Rachel gets, hers was the only true Panzanella recipe among the main shows/chefs, calling for the soaking of stale bread in water. It was exactly what I was looking for because I always have stale leftover La Brea Bakery bread to use up. I did add more dressing as well as dijon and a wee bit of minced garlic to my dressing for more oomph. Thanks!!!
By kellyc937_907014
Raymond, OH
on August 28, 2007
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This was my 1st time eating panzanella,
and I loved it, will definitly make again, my husband and 7 year son (who doesn't like tomatoes loved this dish.
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