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Panzanella (Tomato Bread Salad)
Every Italian has their own take on day old Italian bread. This one is mine.- Prep Time 10 minutes
- Cook Time None
Ingredients
Into a bowl:
1 loaf of 2 day old semolina Italian Bread, cut into 2” chunks
3 lbs ripe plum tomatoes, diced
1 large red onion, sliced thinly
1 large bunch of basilico, picked over and torn into pieces
For the Dressing:
Whisk together or into a mason jar:
1.5 c good olive oil
½ cup white wine vinegar
3 anchovies
2.5 t fresh chopped garlic
1 T kosher salt
2 t black pepper
Directions:
-
Put the bread and veggies into a large bowl and toss gently.
-
Once you have blended your dressing til smooth, pour over the salad and toss gently, coating every piece of bread.
-
Let sit at room temperature.
- Toss again before serving. If you want a bit more dressing, simply add 4T of olive oil to 3t of the vinegar. Don’t overdo it.
