Panzanella: Tuscan Bread and Tomato Salad

Ingredient                                                Amount

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

 

Method:

1. If the crust isn’t too thick it may be part of the dish. Cut the bread into 1”cubes.
2. Fifteen minutes before serving the salad, soak the bread in water and squeeze dry.
3. Break the bread into smaller pieces. Dress the bread with the vinaigrette and allow the bread to absorb most of the dressing.
4. Add to the bread: the tomatoes, onions, cucumbers, basil, arugula. Season to salt and pepper.  Dress with olive oil and stir gently.
5. Plate.