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Panzanella Recipe

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This recipe for Panzanella, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christine Hanigan
Added: Monday, April 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tomatoes, cut into bite sized pieces
1 small cucumber, peeled and sliced
1 small red onion, thinly sliced
1 cup fresh basil leaves, torn into small pieces, plus whole leaves for garnish
1/2 cup extra virgin olive oil, or as needed
3 tablespoons red wine vinegar, or to taste
salt, and freshly ground pepper to taste
6-8 slices coarse, country bread

Directions:
Directions:
In a bowl, combine the tomatoes, cucumber, onion, and torn basil. Drizzle with 1/2 cup olive oil and 3 tablespoons vinegar, and season with salt and pepper. Toss well to coat evenly.
Cut or tear the bread into bite-sized pieces. Place half the bread in a wide, shallow bowl. Spoon on half of the vegetables. Layer the remaining bread on top and then the remaining vegetables. Cover and refrigerate for 1 hour.
Toss the salad, then taste and adjust the seasonings. If the bread is dry, add a little more oil or vinegar. Garnish with a few basil leaves. Serve immediately.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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