Panzanella

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Panzanella

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Tuscans are ingenious at improvising with stale bread. This salad combines

chunks of bread soaked in water and squeezed dry, with cucumber, onions, and

tomatoes tossed in olive oil and vinegar. Use good-quality Italian or French

bread. Leave crusts on for flavor and texture. While Italians use week-old

bread, day-old bread will produce similar results.

 

Cuisine: Italy

Prep Time: 30 Minutes

Cooking Time: 0

Yield: 4 Servings

Source: David Rosengarten, The Dean and DeLuca Cookbook, Random House

>printable version

 

 

 

 

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Ingredients

 

 

 

1 Italian-style bread, loaf

1 pound(s) Cucumbers (English)

1/8 cup(s) Onions (sweet, such as Vidalia)

2 teaspoon(s) Salt

1 1/2 pound(s) Tomatoes, quartered

1/2 cup(s) Basil leaves, torn

6 tablespoon(s) Extra-virgin olive oil

3 tablespoon(s) Red wine vinegar

2 to taste Pepper

 

 

 

 

 

 

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Instructions

 

Cut crusts off bread, tear bread into large chunks, and let stale.

When ready to make panzanella, peel the cucumbers, leaving alternating bands

of peeled and unpeeled areas. Slice into rounds as thinly as possible. Peel

the onions, cut in half, and slice as thinly as possible. Toss the cucumber

and the onion in a colander with the salt. Place a weight over all, and let

drain for 20 minutes.

While cucumber and onion are draining, cut tomatoes inot thin slices, and

measure out the basil leaves.

When ready to serve the salad, soak in cold water, then squeeze out the

water. Place the soaked bread in a large bowl.

Mix in cucumbers and onions, tomatoes, and basil.

Toss with olive oil and vinegar. Season to taste with salt and pepper. Serve

immediately.

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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