The best delicious Panzanella (tuscan Bread Salad) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Panzanella (tuscan Bread Salad) recipe today!
Hello my friends, this Panzanella (tuscan Bread Salad) recipe will not disappoint, I promise! Made with simple ingredients, our Panzanella (tuscan Bread Salad) is amazingly delicious, and addictive, everyone will be asking for more Panzanella (tuscan Bread Salad).
What Makes This Panzanella (tuscan Bread Salad) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Panzanella (tuscan Bread Salad).
Ready to make this Panzanella (tuscan Bread Salad) Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
10 oz Best-quality stale —
Italian bread
1 2/3 c Cold water
1/2 c Red wine vinegar
3 lg Ripe tomatoes — cored,
Seeded, diced
1 Red or Vidalia onion —
Diced
2 Ribs celery — diced
1/2 md Cucumber — diced
2 tb Capers — drained
1 Clove garlic — minced
1/3 c Olive oil
3/4 ts Anchovy paste
Crushed red pepper flakes
Salt — pepper to taste
1/2 c Fresh basil leaves —
Slivered
Preparation time: 20 minutes. Standing time: 10 minutes. This salad
displays the Tuscan trait of using stale bread in innovative ways. Paired
with fresh summer produce, the dried bread takes on a second life.
Classically, a rustic Italian bread is used. We tried it with an olive oil
and rosemary-scented loaf.
Remove crusts from bread and cut bread into 1-inch chunks. Place in a large
bowl and add water and vinegar. Toss lightly so the bread is completely
soaked. Let stand 10 minutes. Squeeze bread gently but firmly to remove
most of the moisture; return to a dry mixing bowl. Add tomatoes, onion,
celery, cucumber, capers and garlic to bread and toss lightly. Whisk oil,
anchovy paste, red pepper flakes, salt and pepper in a small bowl. Pour
over bread mixture and toss well. Fold in basil. Chicago Tribune, 08/05/93.
Yields
4 Servings
Leave a Reply