Italian Bread Salad (Panzanella)

Name: Italian Bread Salad (Panzanella)
Total time: 1 min
Ingredients: 1 pound stale country bread or baguette, cut in thick slices; 1 small red onion, sliced very thin; Cold water; 1 pound ripe tomatoes, chopped; 2 tablespoons chopped fresh basil; 2 tablespoons chopped flat-leaf parsley; 2 tablespoons red wine vinegar or sherry vinegar (more to taste); 1 large garlic clove, minced or crushed in a mortar and pestle; Salt and freshly ground pepper; 1/4 cup extra virgin olive oil

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Total: 1 hours, 30 minutes

Servings: 6

Cost: $5.13 /serving

Author : Martha Rose Shulman

vegan vegetarian

Instructions

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Step 1

If your bread is very hard, douse it with water first and saw it into a few pieces that will fit into a medium bowl. Cover with the onions. Pour on cold water to cover and let sit for 20 minutes. Lift the onions off the bread and rinse in a strainer. Drain the bread, squeeze out excess water and crumble the bread into a salad bowl.

Step 2

Add the tomatoes, basil, and parsley to the bowl. Mix together the vinegar, garlic, salt, pepper, and olive oil, and toss with the bread mixture. Cover and refrigerate for 1 hour or longer before serving.

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