Complete Italian Vegetarian

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I'm back from vacation! Here's the first recipe I have from our " Cookbook of

the Week " .

 

 

* Exported from MasterCook *

 

Panzanella

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 6 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups day old country white bread* -- cut into 1 " cubes

3 large ripe tomatoes -- (about 1 1/2 lbs)

--cored & cut into 1/2 " cubes

1/2 small red onion -- thinly sliced

1/2 cucumber

--peeled, halved lengthwise, seeded -- diced small

6 large green olives

--pitted and coarsely chopped

8 large basil leaves -- cut into thin strips

1 teaspoon minced fresh oregano

salt & freshly ground pepper

1 1/2 tablespoons red wine vinegar

3 tablespoons extra virgin olive oil

 

Place the bread, tomatoes, onion, cucumber, olives, basil, and oregano in a

large bowl. Sprinkle with salt and pepper to taste and toss.

 

Drizzle the vinegar and then the oil over the salad. Mix and set aside at room

temperature until the bread softens somewhat but is not mushy, about 30 minutes.

(If the bread is quite stale, you may need to set aside the salad for 1 to 2

hours at room temperature.) Adjust the seasonings and serve immediately.

 

 

 

 

 

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Per serving: 87 Calories (kcal); 7g Total Fat; (73% calories from fat); 1g

Protein; 5g Carbohydrate; 0mg Cholesterol; 45mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

 

NOTES : *This dish is best made with country white bread or sourdough bread that

is a day or two old. Save rock hard bread for crumb making.

 

Because this salad is dressed in advance, it is a favorite for picnics. Serve

it with other marinated vegetable salads, especially Grilled Potato Salad with

Red Pepper and Onion (page 392) and Marinated Zucchini Salad with Lemon and

Thyme (page 396). or line four large plates with lightly dressed arugula or

leaf lettuce and divide the bread mixture among the plates for a summer lunch.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0