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| Panzanella |
| Also known as Tuscan Bread Salad, Panzanella uses the best of what summer has to offer: tomatoes and basil
Ingredients 3 large summer tomatoes 1 shallot, minced 4 cloves garlic, minced 1?3 cup extra virgin olive oil 2 tablespoons red wine vinegar coarse salt freshly ground black pepper 10 ounces stale country-style bread, torn into large pieces [see Cook’s Note] 1 cup fresh basil leaves Method Core the tomatoes and cut into wedges. Toss them gently with the shallot, garlic, oil, vinegar, 1 tablespoon salt, and pepper. Set aside until the tomatoes are very juicy, about 10 minutes Fill a large bowl with ice water. Add the bread and set aside until soft, no more than 5 minutes. Using your hands, scoop the bread from the water, squeeze out as much water as possible, and rub it through your fingers into the tomatoes. Tear the basil over the salad and toss gently. [The bread salad can be served now or set aside at room temperature for a couple of hours] Cook's Note: It's easy to dry fresh bread. Tear it into chunks and microwave for 1 to 2 minutes. Or place the chunked bread on a baking sheet in a 250 degrees oven for a few minutes. |
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