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Panzanella Salad Recipe

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This recipe for Panzanella Salad, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Sharen Howard
Added: Monday, August 3, 2009
Category:
Category:
Ingredients:  
Ingredients:  
2/3 cup olive oil
1/3 cup Red Wine Vinegar
1/3 cup fresh lemon jui8ce
1/3 cup finely chopped Italian Parsley
1 tsp. sea salt
6 cups cubed Italian Bread, crusts removed, toasted in oven
6 large tomatoes, cut in wedges
4 ripe Roma tomatoes, cut in wedges
2 cups cherry & yellow par tomatoes
1 large red onion, cut in slices
1 cup ripe olives, drained ,pitted & chopped
1 cup loosely packed basil leaves
1 cup grated Parmesan cheese or pecorino
Directions:
Directions:
In large salad bowl, whisk together olive oil, vinegar, lemon juice, parsley, and salt.

Add bread cubes, tomatoes, onion and olives and toss to coat.l Add basil & cheese , lightly toss again and serve.
Personal Notes:
Personal Notes:
This makes a large batch. Consider cutting recipe in half.

 

 

 

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