Panzanella (Tuscan Bread Salad)

1 lb. loaf Filone or other hearty Italian bread
1/4 cup extra virgin olive oil
2 cloves garlic, minced
8 ripe tomatoes
1/4 cup sliced red onion
1 bunch (about 1 cup) fresh basil leaves
1/4 cup extra virgin olive oil
3 T. red wine vinegar
salt and pepper to taste
shaved Romano pecorino cheese (about 1/2 cup)

Cut bread into 1″ cubes. In bowl, toss bread with 1/4 cup olive oil and 2 cloves garlic.
Place on baking sheet and toast for 5 minutes on 350 degree oven. Cut tomatoes into
1″ pieces; place in bowl with red onion, basil leaves, olive oil, vinegar, salt and pepper
to tast. Toss in toasted bread. Allow to sit for 1/2 hour, tossing often. Bread should be
soft and saturated slightly with the oil and vinegar. Taste for seasoning. Serve with
shaved Romano cheese on top. Serves 8.

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