PANZANELLA (TUSCAN BREAD AND TOMATO SALAD)

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Panzanella (Tuscan Bread and Tomato Salad) image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 8

4 large vine ripened tomatoes, cut into large cubes or wedges
1/2 pound stale country-style Italian bread, crusts removed and cubed (about 8 cups)
1 1/4 cups thinly sliced red onions
2 teaspoons minced garlic
1/4 cup red wine vinegar
1/2 cup Italian extra-virgin olive oil
1 bunch fresh basil, stems removed, washed and spun dry, turn into pieces
Salt and freshly ground black pepper

Steps:

  • In a large bowl, combine the tomatoes, bread, and onions.
  • In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Serve.

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