Panzanella

Name: Panzanella
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ lb ripe tomatoes; ¾ tsp kosher salt; 6 cups stale country bread; ¼ cup extra-virgin olive oil; ½ small red onion; 2 Tbs red wine vinegar; 3 Tbs extra-virgin olive oil; 1 clove garlic; 1 cup basil; ½ tsp black pepper

👥 4 servings

⏱️ 45 minutes

🗣️ English (detected)

category: Salads

counters: The Bowl Shop

aka: panzanella, panzanela, tuscan bread salad, italian bread salad, bread and tomato salad, stale bread salad

pairs-with: fattoush, ciabatta

slack: narrow — there is a window where the bread is soaked through and still has a spine, and it is about twenty minutes wide

step: throw in, stand 10 min

#bread #tomato #basil #tuscan #no-cook

From: John Chen's Tabular Recipes

🥘 Ingredients

ripe tomatoes 1 ½ lb
kosher salt ¾ tsp
stale country bread 6 cups
extra-virgin olive oil ¼ cup
red onion ½ small
red wine vinegar 2 Tbs
extra-virgin olive oil 3 Tbs
garlic 1 clove
basil 1 cup
black pepper ½ tsp

🍳 Cookware

bowl
skillet

1

Salt ripe tomatoes with kosher salt in a bowl for 30 min .
2

Fry stale country bread in extra-virgin olive oil in a wide skillet over medium heat for 6 min , turning until the edges are gold and the middles are still soft.
3

Macerate red onion in red wine vinegar for 20 min .
4

Whisk extra-virgin olive oil and garlic into @&( timer and all their juice.
5

Throw @&( timer into @&( timer with @&( timer , basil and black pepper , and let it 10 min before it goes to the table.
6

Ten minutes for the bread to drink. Past about forty this one is porridge.

Actions

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