Recipe courtesy of David Rocco
Panzanella: Tuscan Bread Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 414
- Total Fat
- 29
- Saturated Fat
- 4
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 366
- Total: 3 hr 10 min
- Prep: 10 min
- Inactive: 3 hr
Ingredients
8 slices day-old Tuscan-style or hearty bread
10 cherry tomatoes, halved (about 2/3 cup)
1 red onion, thinly sliced
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
4 fresh basil leaves
Salt
Freshly ground black pepper
Directions
- Submerge the slices of day-old Tuscan-style bread in a bowl of water.
- Use your hands to squeeze out all the water that the bread has absorbed. Break up the bread into small pieces and put into a large bowl.
- Squeeze the cherry tomato juices into a small bowl before adding the tomato halves to the bread mixture.
- Add the red onion, olive oil, and red wine vinegar to the bowl.
- Tear up the basil leaves and toss into the salad mixture. Season with salt and pepper, to taste. Toss well.
- Let the salad rest in the refrigerator for a few hours for all the flavors to come together.