Panzanella ( Italian tuscan bread salad )
INGREDIENTS
• 2 large ripe tomatoes, cut into bite-size pieces
• 1 small cucumber, peeled and diced
• 1 small red onion, thinly sliced
• 1 cup fresh basil leaves, torn into small pieces with your hands
• 1/2 cup extra-virgin olive oil, plus more as needed
• 8 slices thick stale country style Italian bread, torn into bite-size pieces (sourdough is also good but not something you use here in Italy)
PREPARATION:
1. first wet bread with water and let it soak some of the water up, then with your hands squeeze all of the water out and place bread in a bowl. 2. In the same bowl, combine the tomatoes, cucumber, onion and basil. Drizzle with the 1/2 cup olive oil, season with salt and pepper and toss well. 3. Cover and refrigerate for at least one hour or until serving time. Just before serving, toss the salad and adjust the seasonings with salt and pepper.
INGREDIENTS
• 2 large ripe tomatoes, cut into bite-size pieces
• 1 small cucumber, peeled and diced
• 1 small red onion, thinly sliced
• 1 cup fresh basil leaves, torn into small pieces with your hands
• 1/2 cup extra-virgin olive oil, plus more as needed
• 8 slices thick stale country style Italian bread, torn into bite-size pieces (sourdough is also good but not something you use here in Italy)
PREPARATION:
1. first wet bread with water and let it soak some of the water up, then with your hands squeeze all of the water out and place bread in a bowl. 2. In the same bowl, combine the tomatoes, cucumber, onion and basil. Drizzle with the 1/2 cup olive oil, season with salt and pepper and toss well. 3. Cover and refrigerate for at least one hour or until serving time. Just before serving, toss the salad and adjust the seasonings with salt and pepper.
Tuscany in a Nutshell
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