Panzanella: Tuscan Bread and Tomato Salad
Bread, stale 1 pound
Tomato, Cut into large chunks 6 each
Red Onion, sliced 2.5 oz.
Cucumber seeded, diced 2 pounds
Basil, washed ½ cup
Arugula leaves 4 oz
Balsamic Vinaigrette To Taste
Water As needed
Salt & Pepper To Taste
Extra Virgin Olive Oil To Taste
- If the crust isn’t too thick it may be part of the dish. Cut the bread into 1”cubes.
- Fifteen minutes before serving the salad, soak the bread in water and squeeze dry.
- Break the bread into smaller pieces. Dress the bread with the vinaigrette and allow the bread to absorb most of the dressing.
- Add to the bread: the tomatoes, onions, cucumbers, basil, arugula. Season to salt and pepper. Dress with olive oil and stir gently.