As we approach summer, sometimes all we want is a light, refreshing salad. Panzanella always does the job for us!
Essentially a salad made of bread and vegetables (most commonly tomatoes), the simple combination of ingredients results in a delectable meal-worthy course.
Simple and delicious. Both are possible with panzanella!
Serving Size: 4
- 1 loaf Italian or artisan bread
- 4 large heirloom tomatoes (about 8 cups chopped)
- 1 clove minced garlic
- 1/2 medium red onion
- 1/2 cup good Italian extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- Pepper, to taste
- 1/2 cup thinly sliced basil
Cut bread into cubes approximately 1" thick and lightly toast or bake. Alternatively, bread can also be left out uncovered to stale and harden.
Good quality tomatoes are key. Chop tomatoes into bit sized pieces and slice onions. Optionally, cucumbers and peppers can also be included if desired.
Whisk together oil, vinegar, salt, and pepper in a separate bowl.
Pour vinaigrette over bread and vegetables. Mix thoroughly.
Let salad sit for at least 30 minutes in order for all the flavors to be absorbed.
Just before serving, add basil.