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Panzanella (Italian Bread Salad) Recipe

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This recipe for Panzanella (Italian Bread Salad) is from St. Augustine & St. Johns County Board of Realtors Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs beefsteak tomatoes (Curries has great tomatoes) – cut into bite-sized chunks
1 medium red onion – thinly sliced
2 cloves garlic – whack each clove with chef’s knife, remove skin but leave garlic intact
5 tablespoon extra virgin olive oil
3 tablespoon balsamic vinegar
Salt & pepper
1 loaf Tuscan Boulle (Grocery bakery) – need five 1-inch slices
Garlic clove - whole
1 cup tightly packed fresh basil leaves
2 cucumbers, peeled, seeded and sliced
Fresh mozzarella – bocconcini (means “little round bites”)
Directions:
Directions:
In a glass bowl combine tomatoes, red onion, garlic, olive oil and balsamic vinegar, salt & pepper. Cover and put in cool spot for at least one hour.
Put bread slices under broiler and toast both sides, rub with garlic clove when done. Tear into big chunks.
WHEN READY TO SERVE:
In serving bowl add tomato mixture (discard garlic), fresh basil, cucumbers, mozzarella and bread chunks. Toss lightly and serve.
Personal Notes:
Personal Notes:
Delicioso!

 

 

 

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