Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Panzanella (Bread Salad)

Share

Lobo
Moderator
Moderator

Posts : 20847
Thanked : 976
Join date : 2013-01-12

Panzanella (Bread Salad)

Post by Lobo on Thu 28 Jan 2016, 11:57 pm


Panzanella (Bread Salad)

Be the first to Write a Review
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 6
Tuscans hate to waste a scrap of bread. Panzanella, a bread salad that combines vine-ripened tomatoes, cucumbers, red onions and basil with olive oil and vinegar, is one solution for transforming day-old bread into a delicious summer meal. For best results, use chewy, coarse-textured bread.



  • Printer Friendly Version






  • 191

Ingredients:


  • 2 tomatoes, cut into bite-size pieces
  • 1 small cucumber, peeled and sliced
  • 1 small red onion, thinly sliced
  • 1 cup fresh basil leaves, torn into small pieces
  • 1/2 cup extra-virgin olive oil, plus more
      as needed
  • 3 Tbs. balsamic or red wine vinegar, plus more
      as needed
  • Salt and freshly ground pepper, to taste
  • 6 to 8 thick slices country-style white bread, torn
      into bite-size pieces


Wine Pairing

This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.

Directions:

In a bowl, combine the tomatoes, cucumber, onion and basil. Drizzle with the 1/2 cup olive oil and the 3 Tbs. vinegar, season with salt and pepper and toss well.

Place half of the bread in a wide, shallow bowl. Spoon half of the tomato mixture over the bread. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for 1 hour.

Just before serving, toss the salad and adjust the seasonings with salt and pepper. If the bread seems dry, add a little oil or vinegar. Serve immediately. Serves 4 to 6.
Williams-Sonoma Kitchen.

Related Tips


  • All About Tomatoes >
  • All About Cucumbers

    Current date/time is Thu 23 Feb 2017, 9:41 pm