We had some sourdough french bread leftover from last night's Creamy Tomato Penne and I knew just the right thing to do with it. Make Tuscan Panzanella Salad!
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| Lee approved! |
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| Italian bread salad |
I had just one more luscious SLO Veg tomato left from last week's shipment, and I used it in this salad. I quartered each halve for a total of 8 slices of tomato. Then I sliced up a half a red onion, and chopped up some parsley and that purple basil. We are really getting our basil fix this week! I made the dressing using olive oil, red wine vinegar, minced garlic and salt and pepper. The dressing and the vegies were put into a bowl to marry the flavors all day long in the frig while we played. Just before serving, my niece Savvy cubed the bread and tossed it with the vegies. It was super fantastico!
This recipe is from Emeril Lagasse on the Food Network recipe site:
Ingredients
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
Directions
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.
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/panzanella-tuscan-bread-and-tomato-salad-recipe/index.html?oc=linkback
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
Directions
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.
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/panzanella-tuscan-bread-and-tomato-salad-recipe/index.html?oc=linkback
I've always wanted to try panzanella--well, at least since I heard Rachael talk about it back in the early days of 30 Minute Meals. It sounds like a perfect and simple meal. Two things have been keeping me from trying it: 1) I always assume the bread will get too soggy and will end up gummy, not yummy. What's the texture like after you let it sit for the recommended 30 minutes? 2) I picture myself trying to cube the bread with every every knife I own only to end up with a bread crumb coated floor and a sink full of knives! What type of knife did you use? Serrated?? Thanks!
ReplyDeleteSorry about taking so long.
DeleteI just use a long serrated bread knife. I add the bread just before serving, because I dont like it soggy, either.
Delete