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.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

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


Bread Salad with Tomatoes and Lemon Cucumbers

Share
avatar
Lobo
Moderator
Moderator

Posts : 25048
Thanked : 1213
Join date : 2013-01-12

Bread Salad with Tomatoes and Lemon Cucumbers

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

Return to Previous Page

Bread Salad with Tomatoes and Lemon Cucumbers

Be the first to Write a Review
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.



  • Printer Friendly Version






  • 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


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 Wed 28 Jun 2017, 10:51 am