Panzanella 2

Directions

Break the bread into pieces and put into a bowl. Cover with the warm water. Soak the bread for a few minutes until softened, then squeeze dry with your hands, and crumble into a serving bowl or onto a deep platter. Arrange the tomatoes, onions, garlic, and basil over the top of the bread. In a separate small bowl, combine olive oil, vinegar, and salt. Whisk and pour over the salad. Season with additional salt and pepper if desired, and serve.

Ingredients

• 8 oz. very dry unsalted Italian bread
• Warm water for soaking bread (about a cup)
• 3-4 large ripe tomatoes, seeded and cut into cubes or wedges
• 3-4 fresh garlic cloves, chopped
• 1 medium red onion, thinly sliced
• 1/3 to 1/2 c. fresh basil, coarsely chopped
• 1/3 c. Extra Virgin olive oil
• 2 T. red wine vinegar
• salt and pepper

Parsed from recipe text (no separate ingredient records).