Tuscan Bread Salad
Stale crusty bread doesn't have to go to waste when you know how to make this substantial salad, known as panzanella
Prep Time: 25M, plus 40 mins marinating
Serves: makes 4 servings
- 1/2 loaf day-old crusty bread, such as ciabatta, cut into bite-sized pieces
- 14oz ( 400g) small, ripe plum tomatoes, quartered or cut into chunks
- 1/2 red onion, thinly sliced
- 1/2 cucumber, peeled and cut into chunks
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- salt and freshly ground black pepper
- 1/4 tbsp chopped parsley
- 8 basil leaves, torn into small pieces
- Combine the bread, tomatoes, onion, and cucumber in a large serving bowl.
- Whisk together the oil and vinegar and sprinkle over the bread mixture. Season with salt and pepper, then mix well.
- Let stand for 30-40 minutes, mixing thoroughly once or twice to ensure the bread pieces evenly soak up all the juices.
- Sprinkle the parsley and basil over the salad and serve.
- Prepare ahead: The salad should be made 30-40 minutes in advance, to allow the dressing and tomato and cucumber juices to soften the bread; add the herbs just before serving.
- Good with cold meats or a cheese platter.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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