Panzanella

Name: Panzanella
Ingredients: 1/4 cup extra virgin olive oil; 3 tablespoons balsamic vinegar; 2 garlic cloves, minced; Salt and freshly ground black pepper; 2 cups 1/2-inch cubes crusty Italian bread, toasted; 1/2 pound vine ripened red tomatoes, cut into 3/4-inch wedges; 1/2 pound vine ripened yellow tomatoes, cut into 3/4-inch wedges; 1/4 cup Nicoise or Kalamata olives, pitted; 1/4 cup packed fresh basil leaves, washed well, dried, and chopped

9 ingredients

4 steps

Ingredients

1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, minced
Salt and freshly ground black pepper
2 cups 1/2-inch cubes crusty Italian bread, toasted
1/2 pound vine ripened red tomatoes, cut into 3/4-inch wedges
1/2 pound vine ripened yellow tomatoes, cut into 3/4-inch wedges
1/4 cup Nicoise or Kalamata olives, pitted
1/4 cup packed fresh basil leaves, washed well, dried, and chopped

Directions

1

In a bowl, whisk together oil, vinegar, garlic, salt and pepper to taste.
2

Toss the dressing with remaining ingredients, season with salt and pepper to taste and toss to combine.
3

Let salad stand at room temperature 15 minutes.
4

If not using immediately, cover and refrigerate.