"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Bread Salad - Panzanella Recipe

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This recipe for Bread Salad - Panzanella, by , is from Mom's Favorite Recipes, 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!

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
Salad:
1 lb. firm textured bread (como, ciabatta, french or italian) - crusts removed and sliced in large chunks - 3/4 inch thick slices
1 large garlic clove, peeled and left whole
Olive Oil
1 yellow pepper diced
4 ripe tomatoes, seeded and diced into 3/4 inch cubes
1 small sweet onion ( Walla Walla), sliced into 1/8 inch rings
1/2 cup English cucumber - seeded and chopped
1 cup fresh basil leaves, torn into pieces or chiffon cut

Vinaigrette:
1 clove garlic, minced
3 Tbsp. red wine vinegar
1/2 cup olive oil
Salt and pepper to taste

Extra basil leaves for garnish and shredded Parmesan cheese or cubed mozzarella cheese- optional

Directions:
Directions:
Preheat oven to 350 and take out two cookie sheets.
Arrange the bread slices on cookie sheets so that slices don't overlap, and toast lightly. While slices are still warm, rub the large whole peeled garlic clove over one side of each bread slice, then brush both sides of bread with olive oil. Coll and cut into 3/4 inch cubes. (You should have about 4 cups of toasted bread cubes.)

In a large bowl, toss together bread cubes, peppers, tomatoes and their juice, onion, cucumber and basil.

To make vinaigrette:
Mix together the 1 clove minced garlic and red wine vinegar, then add the 1/2 cup olive oil in a slow, steady thin stream, whisking constantly so that the dressing will emulsify. When thoroughly blended, add salt to taste and set aside. Prepare recipe to this point about 1/2 hour before serving.

To serve: Pour two-thirds to all of the vinaigrette over the salad, depending on the juiciness of the tomatoes. Toss and let stand at room temperature until juices have penetrated the bread, about 20 minutes. Be careful not to over soak the bread.

Serve salad on plates with a fresh basil leaf and Parmesan cheese for garnish, if desired.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45
Personal Notes:
Personal Notes:
I discovered this salad from the Pike Place Market cookbook in my mid-twenties and fell in love with the flavors!

 

 

 

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