Panzanella (Tuscan Bread Salad)
Ingredients
- 4 cups dense bread cubes (Old World, Pumpernickel, Sourdough)
- 2 cups fresh tomatoes cut into 1 inch dice
- ½ red onion thinly sliced
- ½ cucumber, peeled, sliced and quartered
- 1 green pepper sliced thin
- Mixture of fresh herbs, basil, oregano or mint
- Dressing
- 2 tbsp. white wine vinegar
- ¼ cup extra virgin olive oil
- 1 tbsp. Dijon mustard
- ¼ cup juice from tomatoes
- Salt and pepper to taste
Preparation
- Preheat oven to 350°
- Cut bread into 1-inch cubes toss with olive oil and bake for 15-20 minutes until toasted, allow to cool
- Place tomatoes in a bowl with strainer, add 1 tbsp. salt, mix to combine
- Allow to sit for 10-15 minutes
- Take ¼ cup of extracted juice
- In salad bowl add vinegar, olive oil, mustard and juice from tomatoes whisk until combined
- Adjust to taste with salt and pepper
- Put bread cubes, tomatoes, onion, cucumber and green pepper to bowl
- Toss and mix thoroughly
- Add fresh herbs and toss again
- Serve immediately before bread gets soggy
Category
Salads/Dressings/Marinades