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Panzanella NICOISE Style Recipe

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This recipe for Panzanella NICOISE Style, by , is from The North Meets the South, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peter Rix

Category:
Category:

Ingredients:  
Ingredients:  
1 pound whole wheat or white French country bread, several days old, cut up or in large chunks
4 hard-cooked eggs, chopped
1 small red onion, finely diced
24 Nicoise olives, pitted
1 tbsp capers, rinsed
1 small clove garlic, minced
1/2 cup fresh basil leaves, torn
1 6oz can best- quality tuna
6 medium ripe tomatoes
1/3 cup extra virgin olive oil
1 to 2 tbsp red wine vinegar
Salt and pepper to taste





Directions:
Directions:
Place bread in a bowl and cover with with water; depending on how stale it is, allow it to sit for 5 to 15 minutes, until bread is damp but not soaked

Meanwhile, in serving bowl large enough to hold all ingredients, place eggs, onion, olives, garlic, capers and basil leaves

Drain and rinse tuna and add to the serving bowl. Drain water from bread and squeeze out all excess moisture. Tear up bread and add to the bowl. Coarsely cut tomatoes and add to bowl.

Stir in olive oil and add 1 tbsp vinegar and mix thoroughly. Season with salt and pepper and taste. If necessary, add another tbsp of vinegar. Allow to sit for about 15 minutes so flavors can meld.







Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Unusual old fashion salad great on a hot summer day. Best when tomatoes are in season

 

 

 

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