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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Bread Salad with Tomatoes and Lemon Cucumbers

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Bread Salad with Tomatoes and Lemon Cucumbers Empty Bread Salad with Tomatoes and Lemon Cucumbers

    Post by Lobo Thu 14 Jan 2016, 10:41 pm

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    Bread Salad with Tomatoes and Lemon Cucumbers Img20l
    Bread Salad with Tomatoes and Lemon Cucumbers
    Bread Salad with Tomatoes and Lemon Cucumbers Translucent
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    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Servings: 4 to 6
    This rustic Tuscan salad, called panzanella, is best when made with a chewy, coarsely textured white bread. The bread must be at least 3 to 4 days old to provide the correct texture when mixed with tomatoes and vinaigrette. Round, yellow lemon cucumbers deliver a sweet, mild flavor to the salad.






    • 148

    Ingredients:


    • 3 lemon cucumbers or 1 English (hothouse)
        cucumber, peeled, halved, seeded and
        diced
    • Coarse salt, to taste
    • 1/2 lb. stale coarse-textured white bread
    • 1/2 cup water
    • 5 ripe tomatoes, 1 1/2 to 2 lb. total, seeded
        and diced
    • 1 red onion, diced
    • 4 to 5 Tbs. red wine vinegar
    • 1/3 cup extra-virgin olive oil
    • Salt and freshly ground pepper, to taste
    • 1/2 cup loosely packed fresh basil leaves, torn
        into small pieces

    Bread Salad with Tomatoes and Lemon Cucumbers Wine-pairing-icon-red

    Wine Pairing

    This pairs well with crisp, light-bodied rosé wines from our Wine Club.

    Directions:

    Spread the diced cucumbers on paper towels and sprinkle with coarse salt. Let stand for 15 minutes. Place the cucumbers in a colander and rinse with cold water. Pat dry with paper towels.

    Meanwhile, cut the bread into slices 1 inch thick and place in a shallow dish. Sprinkle the bread with the water and let stand for 2 minutes. Then carefully squeeze the bread until it is dry. Tear into rough 1-inch pieces and place on paper towels. Let stand for 10 minutes.

    In a bowl, combine the cucumbers, tomatoes, onion and bread and toss gently.

    In a large bowl, whisk together the vinegar and olive oil. Season with salt and pepper. Add the bread mixture and the basil, mix gently and refrigerate for at least 1 hour or up to 4 hours.

    Transfer the salad to a platter and serve chilled.
    Adapted from Williams-Sonoma Seasonal Celebration Series, Summer, by Joanne Weir (Time-Life Books, 1997).

      Current date/time is Thu 28 Mar 2024, 8:19 am