Summer Bread Salad From Tuscany Recipe - Cooking Index
Summer Bread Salad From Tuscany Recipe - Cooking Index
Panzanella means "bread in a swamp" and is a summer salad that is popular all over Italy. In Tuscany this was originally a country dish eaten for breakfast or for a snack. Usually tomatoes, onions, and cucumbers make up the dish as well as stale bread which is moistened in water or vinegar and combined with the vegetables and extra virgin olive oil. I cannot stress enough that the quality of the bread is critical to the salad. Make this early in the day and hold it at room temperature so all the flavors can mingle and the bread becomes permeated with the juices of the tomatoes.
Cuisine: Italian| 1 cup | 62g / 2.2oz | Coarsely-chopped plum or cherry tomatoes |
| 1 teaspoon | 5ml | Sugar |
| 6 | Stale bread - crust removed | |
| 1/2 cup | 31g / 1.1oz | Thinly-sliced Spanish onion |
| 1 cup | 146g / 5.1oz | Seeded and diced cucumber |
| 1/4 cup | 23g / 0.8oz | Minced fresh flat-leaf parsley |
| 2 cups | 80g / 2.8oz | Basil leaves - torn into pieces (large) |
| Dressing | ||
| 6 tablespoons | 90ml | Extra-virgin olive oil |
| 3 tablespoons | 45ml | Red wine vinegar |
| 2 | Garlic cloves - minced | |
| 1/2 teaspoon | 2.5ml | Fine sea salt - (to 1) |
Place the tomatoes in a small bowl, stir in the sugar, and set aside.
Tear the bread into chunks and dip them quickly into a bowl of room temperature water. Squeeze the water out and crumble the bread into a salad bowl. Add the tomatoes, onion, cucumber, parsley and basil, and toss gently.
Pour the dressing over the salad and toss again. Cover the salad and allow it to sit at room temperature for several hours.
Just before serving, toss the salad gently.
This recipe yields 6 servings.
Source:
Ciao Italia at http://www.ciaoitalia.com
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