Traditional Panzanella
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 pound six or seven day-old Tuscan bread
1/3 cup Extra Virgin Olive oil
1 1/2 cups Fresh basil leaves
1 1/2 cups Fresh basil leaves
1 small red onion, thinly sliced
3 tablespoons Red wine vinegar
Salt and pepper to taste
6 large tomatoes, coarsely chopped
Equipment:
bowl
Cooking instruction summary:
- In a bowl combine the bread with water and let it stand for at least 20 minutes or until it's soft. Drain the bread and squeeze out as much water as you can.
- Crumble the bread and place it in a serving bowl. Scatter the tomatoes, onions and chopped basil over the top.
- Dress Panzanella with extra-virgin olive oil and vinegar. Season with salt and pepper and toss well.
- Taste and adjust the seasoning with more oil, salt and vinegar.
- Leave Panzanella to stand for 15 minutes and serve at room temperature.
Step by step:
1. In a bowl combine the bread with water and let it stand for at least 20 minutes or until it's soft.
2. Drain the bread and squeeze out as much water as you can.Crumble the bread and place it in a serving bowl. Scatter the tomatoes, onions and chopped basil over the top.Dress Panzanella with extra-virgin olive oil and vinegar. Season with salt and pepper and toss well.Taste and adjust the seasoning with more oil, salt and vinegar.Leave Panzanella to stand for 15 minutes and serve at room temperature.
Nutrition Information:
covered percent of daily need
