Panzanella (Tuscan Bread Salad)

Ready in 1 hour

Top-ranked recipe named "Panzanella (Tuscan Bread Salad)"

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Try this Panzanella (Tuscan Bread Salad) recipe, or contribute your own. "Celery" and "Italian" are two tags used to describe Panzanella (Tuscan Bread Salad).


Ingredients

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Seeded, diced
3 lg Ripe tomatoes -- cored,
1 Red or Vidalia onion --
2 Ribs celery -- diced
Italian bread
1/2 md Cucumber -- diced
Crushed red pepper flakes
1/2 c Fresh basil leaves --
1/2 c Red wine vinegar
3/4 ts Anchovy paste
Slivered
1 2/3 c Cold water
Salt -- pepper to taste
Diced
2 tb Capers -- drained
1 Clove garlic -- minced
1/3 c olive oil
10 oz Best-quality stale --

Original recipe makes 4 Servings

Servings  

Preparation

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. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Calories Per Serving: 216 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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