Panzanella
4 large vine ripened tomatoes, cut into large cubes or wedges
1/2 pound stale country-style Italian bread, cubed and tossed with olive oil
2 tsp minced garlic
1/4 cup red wine vinegar
1/2 cup Italian extra-virgin olive oil
1 bunch fresh basil, stems removed, washed and spun dry, chiffonade
Salt and freshly ground black pepper
Spread the bread cubes on a roasting pan and toast the bread in 450 degree oven for 5 minutes. In a large bowl, combine the tomatoes, bread, and onions.
In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine.
2015 06 23
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