Panzanella (Tuscan Bread and Tomato Salad)
|4 largevine ripened tomatoes; cut into large cubes or wedges|
|1/2 poundstale country-style Italian bread; crusts removed and cubed (about 8 cups)|
|1 1/4 cupsred onions; thinly sliced|
|2 teaspoonsminced garlic|
|1/4 cupred wine vinegar|
|1/2 cupextra-virgin olive oil|
|1 bunchfresh basil; stems removed, washed and spun dry, turn into pieces|
|Black pepper; freshly ground|
Panzanella (Tuscan Bread and Tomato Salad) Preparation
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. Serve.
Show: Emeril LiveEpisode: Italian Breads
Rated: 5 stars out of 5Rate itRead users' reviews (15)
* Filed under: Meat, Vegetables, Tomato, Vegetables, Bread,
o Dish : Bread , Salad
o Cuisine : European , Italian
o Nutrition : Vegetarian
o Occasion : Easter , Independence Day
o Season : Fall , Spring , Summer
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