| Ingredients (4 servings) 4-6 nice big juicy tomatoes, cored and cut into wedges 2 cucumbers, peeled and diced, seeds left in 1 onion — yellow, sweet, or red — thinly sliced a few leaves of fresh herbs -- parsley, basil, oregano -- torn or chopped 3 to 4 Tablespoons Extra Virgin Olive Oil of your choice 1 to 1-1/2 Tablespoons Aged Balsamic Vinegar Sea Salt and coarsely ground Black Pepper ½ a loaf (about ½ a pound) of good Italian bread, cubed Preparation 1. Put the tomatoes and cucumbers and their juices, and the onion and herbs into the salad bowl. 2. Combine the Extra Virgin Olive Oil, Aged Balsamic Vinegar, and salt and pepper, and pour over the vegetables. Mix well. 3. Add the bread cubes and toss. Let the salad sit for 20-30 minutes so that all the juices soak in. If you don't feel like cubing the bread, cut slices and dunk away. Dunking – it's not just for donuts. Variations: 1. Put all of the ingredients into the food processor or blender, and you've got gazpacho. 2. Add diced bell pepper and feta cheese, and it's a Greek salad. Serve them both with good, crusty Italian bread. |
| Panzanella - Bread Salad |
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The trick to Panzanella is where
you cut the vegetables. Do NOT
cut them on the counter, where
all the juices will slip away. Cut
them on a plate or a non-porous
cutting board (not wood)
so that you can pour the juices
into the salad bowl.
you cut the vegetables. Do NOT
cut them on the counter, where
all the juices will slip away. Cut
them on a plate or a non-porous
cutting board (not wood)
so that you can pour the juices
into the salad bowl.
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Italian vinegar and olive oil, without the outrageous
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Italian vinegar and olive oil, without the outrageous
prices. Wonderful service. Thank you, thank you."
More Reviews