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Cooking with Loretta Paganini: Panzanella Tomato Salad

August 15, 2017 - Loretta Paganini
Panzanella Tomato Salad Serves 8

Panzanella is a delicious Tuscan salad of bread, red onions and tomatoes that is popular especially in the summer. Traditionally made has a salad to be made ahead and transported for picnics on the beach or the countryside. You can soak the bread in water or toast it for extra flavor

Chef Tip: Soak the onion in water and vinegar for at least two hours.

2 cups Italian bread, cut into 1-inch cubes 1 small red onion, sliced 1 English cucumber, sliced 1/2-inch thick 1/4 cup fresh basil, chopped Olive oil, as needed 4 cups ripe salad tomatoes, cut into 1-inch cubes

Dressing: 1/4 cup white balsamic vinegar 1/4 cup fresh basil, chopped 2 cloves garlic, minced 1/2 cup extra virgin olive oil 1 teaspoon Sea salt 1/2 teaspoon freshly ground pepper

Toss bread cubes with salt, pepper and enough olive oil to coat. Bake in a 400°F oven for 10-12 minutes to toast or sauté in a hot pan until crispy.

Prepare dressing by whisking together vinegar, basil, garlic, salt and pepper. Slowly incorporate the oil.

Toss the bread cubes, onions, cucumbers and tomatoes in dressing. Sprinkle with basil and serve at once.

Loretta Paganini is the author of "My Sanibel Kitchen."

 
 

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