Bread Salad With Tomatoes And Basil
salads, spring
1 pound Italian bread; cut in 1" slices
2 large tomatoes; diced medium
2 tablespoons red wine vinegar
1/3 cup olive oil
1/4 cup minced fresh basil
Salt
Black pepper; ground
1 head Boston lettuce, for serving
TO PREPARE AND SERVE: Dip each slice of bread into a large bowl of cold water, then transfer to a colander set inside the sink; let drain for 15 minutes. Gently squeeze each slice of bread to remove excess water, then cut the slices into medium dice.
Transfer bread cubes to a large nonreactive bowl. Add the remaining ingredients including 1 teaspoon salt and 1/4 teaspoon pepper; toss the ingredients to combine. Cover and chill for 1 hour. Serve.
Serving Ideas : Panzanella
NOTES : Moistened bread cubes and classic Italian accompaniment.
Bread salad, or panzanella, is a favorite of Romans when they dine alfresco. Bread cubes give this classic salad its substance. Stale bread works well in this recipe. Serve panzanella on a bed of Boston lettuce. 0 0 0 0 0 0 0 187
Contributor: Cook's Magazine June 1990
Yield: 8 servings
Preparation Time: 1:30
