s PANZANELLA - BREAD & TOMATO SALAD ****
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s PANZANELLA - BREAD & TOMATO SALAD ****
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Instructions *** 4-17-16 very good, easy *** Tomatoes and Panzanella for your Summer Picnic By Lidia Bastianich They're red. They're round. They’re juicy and delicious, and you’ve just got to have them! Tomato-time is here! I know you know how to make a great tomato salad, but how about a panzanella? No, it’s not a dance. It’s a great, yet simple, Tuscan tomato-bread salad. It’s a great way to use day-old bread and save yourself a little dough! Ingredients Tomatoes(2#) Day-old crusty bread(1#) Cucumber (our recipe didn't called for this) Red onion(1 C chopped) A few fresh basil leaves(12) Extra virgin olive oil (5T) Wine vinegar(3T) Salt and pepper Directions Cut your juicy tomatoes and day-old, crusty bread into 1-inch cubes. Add some sliced cucumbers and sliced red onions, and top with shreds of ripped basil leaves. Dress with a drizzle of extra virgin olive oil and wine vinegar, add some salt and pepper to taste, and toss all together well. Let it steep for 30 minutes and you’ve got yourself a great salad that will compliment any summer dish – grilled chicken, fish, meat, or even on its own with a piece of cheese will do. And do as I do! Pair your panzanella with a refreshing glass of Bastianich Rosato. Not only do the colors go beautifully together, but the bright acidity and berry flavors in the wine pair perfectly with the tomatoes. ___________________________________________________________ Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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