The best delicious Panzanella – Tuscan Bread And Tomato Salad recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Panzanella – Tuscan Bread And Tomato Salad recipe today!
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6 c Coarsely cubed day old
-firm-textured Italian or
-French bread
1/2 c Olive oil
6 md Tomatoes; coarsely chopped
1 sm Red onion; thinly sliced
1 c Coarsely chopped fresh basil
1 Head romaine lettuce; rinsed
-cut or torn into bite-size
-pieces
2 Table spoons red wine
-vinegar
Salt and pepper to taste
Spread bread cubes in a large shallow baking pan, drizzle with 2
tablespoons of olive oil, bake, stirring occasionally, in a 325 oven until
crisp and lightly browned, about 30 minutes.
Allow to cool slightly while combining and lightly mixing tomatoes, onion,
basil, and lettuce in a large bowl. In a small bowl, whisk vinegar, salt,
pepper and remaining 6 tablespoons olive oil. Drizzle dressing over lettuce
mixture, then gently mix in bread cubes. Allow to stand for 10 to 15
minutes before serving.
Yields
1 Servings
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