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Panzanella recipe

A classic Italian bread and tomato salad.This delicious salad should only be made with vine-ripened, redjuicy AND full-of-flavor, garden tomatoes.

Recipe: Panzanella

3/4 pound day-old crusty peasant-stylewhole-grain bread, cut into 1-inch cubes (about 6 cups)
2 large tomatoes (about 1 pound), trimmed and each cut into 8wedges
3/4 cup sliced unwaxed cucumber
1/2 cup sliced red onion
1/2 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
10 fresh basil leaves, shredded

  • In a serving bowl stir together the bread,the tomatoes, the cucumber, the onion, the oil, the vinegar,the basil, and salt and pepper to taste until the salad is combinedwell.

    Serves 4 to 6.

    Panzanella Salad – Recipe by Laura Vitale – Laura in the Kitchen Episode 178

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