Ingredients
-
2
-
1
-
1
-
1
-
1
-
1/2
-
3
-
-
6 - 8
-
-
-
-
-
-
Directions
Panzanella (Italian Bread Salad),Why throw away the rest of that good, dense loaf you picked up at the bakery the other day? This is what the Italians do with day-old (or older) bread. Simply delicious!!!,I love this salad in the summer when my garden is producing. I usually throw some sort of protein in (leftover steak, shrimp,chicken) and serve it as a meal. I also add other types of veggies as they come in and out of season. Fresh basil is a must. If you dont have it, dont make it.,i have only one question, what is this dish for? like is it a lunch or dinner? or is it appropriate for dinner or is it a party dish? please help me answer my question!!
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Steps
|
1
Done
|
In a Bowl, Combine the Tomatoes, Cucumber, Onion, Garlic and Basil. |
|
2
Done
|
Drizzle With the 1/2 Cup Olive Oil and the 3 Tblsps Vinegar, Season With Salt and Pepper and Toss Well. |
|
3
Done
|
Place Half of the Bread in a Wide, Shallow Bowl. |
|
4
Done
|
Spoon Half of the Tomato Mixture Over the Bread. |
|
5
Done
|
Layer the Remaining Bread on Top and Then the Remaining Tomato Mixture. |
|
6
Done
|
Cover and Refrigerate For 1 Hour. |
|
7
Done
|
Just Before Serving, Toss the Salad and Adjust the Seasonings With Salt and Pepper. |
|
8
Done
|
If the Bread Seems Dry, Add a Little Oil or Vinegar. |
|
9
Done
|
Serve Immediately. |
