Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Panzanella (Stale Bread Summer Entree)
- Level: Easy
- Yield: 6 servings
- Total: 1 hr 45 min
- Prep: 1 hr
- Inactive: 45 min
Ingredients
8 ounces stale bread (3 to 4 days old), sliced*
Cold water, as needed
4 vine-ripened tomatoes or Roma tomatoes, chopped
1 small red onion, chopped medium fine
1 European cucumber, halved and sliced into half moons
2 handfuls fresh basil
Kosher salt and freshly ground black pepper
Red wine vinegar
Extra-virgin olive oil
Directions
- Add the stale bread to a large bowl and cover with cold water. Let the bread soak for 45 minutes.
- Remove the bread from the water and discard the water. With your hands squeeze it dry, removing the excess water, while breaking into big crumbs.
- In a serving bowl, add the bread, tomatoes, onion, cucumbers, fresh basil, salt, and pepper and mix well.
- Cover with plastic wrap and refrigerate until ready to serve.
- Add the vinegar and extra-virgin olive oil when, fork at hand, you are ready to attack your dish, not 1 minute before then!