Panzanella

Name: Panzanella
Ingredients: 4 thick slices stale coarse peasant bread (about 1/2 pound); 1/3 cup extra-virgin olive oil; 2 tablespoons red wine vinegar; 2 garlic cloves, minced; 1/2 teaspoon crushed red pepper; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 6 cups lightly packed salad greens; 4 large tomatoes, cut into 1-inch dice; 2 medium cucumberspeeled, halved lengthwise, seeded and thinly sliced crosswise; 1 medium red onion, thinly sliced; 1/2 cup coarsely chopped fresh basil

12 ingredients

7 steps

Ingredients

4 thick slices stale coarse peasant bread (about 1/2 pound)
1/3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups lightly packed salad greens
4 large tomatoes, cut into 1-inch dice
2 medium cucumberspeeled, halved lengthwise, seeded and thinly sliced crosswise
1 medium red onion, thinly sliced
1/2 cup coarsely chopped fresh basil

Directions

1

In a large bowl, cover the bread with cold water and let soak for 10 minutes.
2

Squeeze out the excess water.
3

In a small bowl, whisk the olive oil with the vinegar, garlic, red pepper, salt and pepper.
4

In a large bowl, toss the salad greens with the tomatoes, cucumbers, onion and basil.
5

crumble in the soaked bread with your hands.
6

Add the dressing and toss well.
7

Refrigerate for up to 4 hours and serve well chilled.