Free Recipe Panzanella (Tuscan Bread Salad)

Recipe Type: I Recipes

Recipe Preparation:

Cooking Ingredients for Panzanella (Tuscan Bread Salad) Recipe

10 oz Best-quality stale –
Italian bread
1-2/3 c Cold water
1/2 c Red wine vinegar
3 lg Ripe tomatoes – cored,
Seeded, diced
1 Red or Vidalia onion –
2 Ribs celery – diced
1/2 md Cucumber – diced
2 tb Capers – drained
1 Clove garlic – minced
1/3 c Olive oil
3/4 ts Anchovy paste
Crushed red pepper flakes
Salt – pepper to taste
1/2 c Fresh basil leaves –

Panzanella (Tuscan Bread Salad) Preparation

Preparation time: 20 minutes. Standing time: 10 minutes. This salad displays the Tuscan trait of using stale bread in innovative ways. Paired with fresh summer produce, the dried bread takes on a second life. Classically, a rustic Italian bread is used. We tried it with an olive oil and rosemary-scented loaf. Remove crusts from bread and cut bread into 1-inch chunks. Place in a large bowl and add water and vinegar. Toss lightly so the bread is completely soaked. Let stand 10 minutes. Squeeze bread gently but firmly to remove most of the moisture; return to a dry mixing bowl. Add tomatoes, onion, celery, cucumber, capers and garlic to bread and toss lightly. Whisk oil, anchovy paste, red pepper flakes, salt and pepper in a small bowl. Pour over bread mixture and toss well. Fold in basil. Chicago Tribune, 08/05/93. Recipe By :

Cooking Temperature:

Recipe Serves: 4

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