INGREDIENTS
SERVINGS 4-6
- 2 tomatoes, cut into bite-size pieces
- 1 small cucumber, peeled and sliced
- 1 small red onion, thinly sliced
- 1 clove garlic, very finely minced
- 1 cup fresh basil leaf, torn into small pieces
- 1⁄2 cup extra virgin olive oil, plus more as needed
- 3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar, plus more as needed
- salt & freshly ground black pepper, to taste
- 6 -8 slices thick country bread, torn into bite-size pieces (sourdough is good - dense, bakery bread)
DIRECTIONS
In a bowl, combine the tomatoes, cucumber, onion, garlic and basil.
Drizzle with the 1/2 cup olive oil and the 3 tblsps vinegar, season with salt and pepper and toss well.
Place half of the bread in a wide, shallow bowl.
Spoon half of the tomato mixture over the bread.
Layer the remaining bread on top and then the remaining tomato mixture.
Cover and refrigerate for 1 hour.
Just before serving, toss the salad and adjust the seasonings with salt and pepper.
If the bread seems dry, add a little oil or vinegar.
Serve immediately.
Source:
http://www.food.com/recipe/panzanella-italian-bread-salad-82037
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