Panzanella Salad
Ingredients
- 1 lb. or two to three large sliced fresh tomatoes OR a pint of grape tomatoes heirloom, grape, campari or other flavorful variety
- 1 cucumber peeled, seeded and sliced crosswise into ¼ inch pieces
- Three to four slices of stale and/or toasted rustic bread torn into bite size pieces
- ½ of a small red onion thinly sliced
- A bunch of fresh basil leaves torn or rough chopped (20 to 30 leaves)
- Two drizzle turns of Italian red wine vinegar Colavita brand is good - about two Tablespoons
- Two or three drizzle turns of extra virgin olive oil - about three to four Tablespoons
- Salt and pepper to taste two to three pinches of each
Instructions
- Combine all the vegetables, basil, bread, salt and pepper in a big bowl.
- Toss well to combine.
- Drizzle with the vinegar and first two tablespoons/turns of olive oil and toss again to coat everything.
- Let sit for 30 minutes to let the juices from the vegetables release and soak into the bread, tossing again once or twice during that time.
- Add another drizzle/turn (about 1 Tablespoon) of olive oil and toss again.
- Serve.
Notes
This salad will not keep since the vinegar will get stronger and stronger. Italian olive oil is quite strong in flavor, so don't overdo. Try a Spanish olive oil if a milder flavor is desired. A "drizzle turn" means drizzle the oil or vinegar onto the salad around the circumference of the bowl. One turn = once around the bowl; two turns = two times around the bowl. Large bowl here means a large salad mixing bowl. Nutrition information is approximate and assumes two (468 gram) entree size servings from this recipe.