Panzanella - Tomato and Bread Salad

Panzanella is Italian and is very similar to the Middle Eastern fatoush. Both are bread salads rich with vegetables.

• 1/2 small baguette (about 12 inches long)
• 1 large garlic clove, mashed
• Olive oil for brushing
• 6 medium to large
• tomatoes, cut into large chunks
• 1/2 medium onion chopped
• 3 tablespoons coarsely chopped fresh basil
• 4 tablespoons balsamic vinegar
• 1/2 cup olive oil

METHOD

Preheat oven to 300âF. Split baguette lengthwise. Rub the cut side of one half very well with the mashed garlic. Brush liberally with olive oil. Cut the garlicked half in half again lengthwise, and then cut these strips into 3/4 inch pieces. Place the croutons on a baking sheet, crust side down. Bake 30 minutes, until dark golden.

If croutons are made in advance, put tomatoes in a large mixing bowl shortly before mixing the salad, then drain off and discard any juice that may accumulate.

This is a versatile recipe: you may include pepperoni, capers, olives, green or red peppers, cubes of mozzarella. Play. Have fun, find your favorite way.

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

back to salad article: more recipes        more balsamic vinegar recipes

 

top of page