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    Servings: Not specified

    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).

    Comments

    Note: For a perfect Tuscan Panzanella, the bread must be unsalted and very dry. This recipe can be savored within minutes of being dressed, unlike the American toasted crouton version which has to marinade for an hour.

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