Leftovers > Salads & Sandwiches > Italy > Panzanella >
Panzanella
Bread & Tomato Salad
4 to 6 C day-old bread, torn into bite-sized pieces
1/3 C olive oil
Salt & black pepper to taste
3 cloves garlic, peeled & minced
1/4 C olive oil
2 TBS balsamic vinegar
4 ripe tomatoes, cut into wedges
1 cucumber, sliced & then halved
3/4 C red onion, sliced
10 fresh basil leaves, shredded
1/2 C pitted green olives, halved
1 C mozzarella cheese, cut into bite-sized pieces
Preheat oven to 400-degrees F. In a large bowl, toss bread with 1/3 cup olive oil, salt, black pepper and garlic. Place bread on a baking sheet; toast in the oven until golden in color, about five to ten minutes. Remove from oven and allow to cool slightly; return bread to large bowl. Add the tomatoes, cucumber, onion, basil, olives and mozzarella cheese; toss well but gently. In another bowl, whisk together 1/4 cup olive oil and balsamic vinegar. Toss bread mixture with olive oil and balsamic vinegar mixture; allow to stand for about twenty minutes before serving.
*Panzanella image (C) Heather Katsoulis (2009). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license.
Related Link:
Food Fare Culinary Collection: Italian Cibaria
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
