FBD

Panzanella

ItalianVegetarianEasy20 minBy Northstar

Ingredients

Servings
4
  • 4 slice stale Italian bread, 3/4-inch thick
  • 1 clove garlic, peeled and halved
  • 4 vine-ripened tomatoes vine-ripened tomatoes, cut into 1-inch chunks
  • 1 large Bermuda onion, peeled and thinly sliced
  • 1 medium cucumber, peeled and sliced into 1/4-inch rounds
  • 3 tbsp red wine vinegar
  • 4 tbsp extra virgin olive oil
  • 1 tsp salt and freshly ground black pepper
  • 4 tbsp flat-leaf Italian parsley, finely chopped
  • 2 tbsp fresh tarragon, finely chopped

Instructions

  1. 1

    Crumble the bread into rough chunks, and place in a bowl with 3 to 4 cups of cold water for about 5 minutes.

  2. 2

    While the bread is soaking, rub the inside of the salad bowl with the exposed portions of the garlic.

  3. 3

    One fistful at a time, squeeze out as much water as you can from the bread, and add it to the salad bowl.

  4. 4

    Break up the bread with a fork, then add the tomatoes, Bermuda onion, cucumber, red wine vinegar, and olive oil. Toss to coat all ingredients.

  5. 5

    Taste for salt and pepper and add to your liking.

  6. 6

    Add the parsley and tarragon. Divide among four plates and serve at room temperature.

Tags

salad