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Gallery Classic Panzanella Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 medium red onion (about 6 ounces), peeled and thinly sliced 5 one-inch-thick slices 1-to 4-day-old stale Tuscan-style bread 1 teaspoon coarse salt 2 pounds ripe beefsteak tomatoes, cored and cut into large chunks 4 Kirby cucumbers (about 12 ounces), peeled and sliced 5 tablespoons extra-virgin olive oil 3 tablespoons red-wine vinegar Coarse salt and freshly ground pepper 1 cup packed fresh basil leaves
Cook’s Notes Try adding cubed fresh mozzarella or bocconcini, roasted bell peppers, sliced fresh fennel, or capers. Experiment using other in-season vegetables.
Gallery Classic Panzanella
Recipe Summary Servings: 6
Gallery
Classic Panzanella
Classic Panzanella
Classic Panzanella
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 medium red onion (about 6 ounces), peeled and thinly sliced 5 one-inch-thick slices 1-to 4-day-old stale Tuscan-style bread 1 teaspoon coarse salt 2 pounds ripe beefsteak tomatoes, cored and cut into large chunks 4 Kirby cucumbers (about 12 ounces), peeled and sliced 5 tablespoons extra-virgin olive oil 3 tablespoons red-wine vinegar Coarse salt and freshly ground pepper 1 cup packed fresh basil leaves
Directions
Fill a bowl with enough cold water to cover onion slices. Let onion soak about 30 minutes, changing the water three or four times. Drain, and transfer to a large bowl or dish. Cover bread with cold water, and let stand until the bread is softened and heavy with water, about 10 minutes.
Squeeze the bread between your palms to remove as much water as possible.
Arrange bread on a double layer of paper towels. Cover with another double layer of paper towels, and press down to extract any remaining water. Remove top layer of towels, and sprinkle bread with about 1 teaspoon salt. Set aside for 5 minutes. Using fingers, pluck bread into bite-size pieces, and transfer to the dish containing the onions.
Add the tomatoes and cucumbers.
Drizzle the oil and vinegar over the salad; season with salt and pepper.
Tear the basil leaves in half; add to the bowl. Gently toss to combine. Set aside in a cool place, 30 to 45 minutes. Toss, and serve.
Cook’s Notes Try adding cubed fresh mozzarella or bocconcini, roasted bell peppers, sliced fresh fennel, or capers. Experiment using other in-season vegetables.
Cook’s Notes
Try adding cubed fresh mozzarella or bocconcini, roasted bell peppers, sliced fresh fennel, or capers. Experiment using other in-season vegetables.
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All Reviews for Classic Panzanella
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All Reviews for Classic Panzanella
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
