Tuscan Panzanella Salad

Tuscan Panzanella Salad

May 6, 2015
Alice
Recipes, Salads, Veggie, Veggies

Tuscan Panzanella Salad

Tuscan Panzanella Salad

Recipe By: Alice Morrow

Tuscan Panzanella Salad

Ingredients

1 loaf of crusty bread, like sourdough (try to let it set for 2-3 days)
1 small red onion, thinly sliced
2 c. chopped red and orange bell peppers
2-4 medium ripe fresh tomatoes, cut into 1” pieces
1 large cucumber, peeled and seeded, optional and cut into diced pieces
½ c. chopped fresh basil leaves
2-4 c. of arugula, fresh spinach, romaine lettuce or your choice
½ c. extra virgin olive oil
⅓ c. very good aged Balsamic vinegar
Kosher salt, fresh ground black pepper
Freshly grated parmesan cheese, optional

Instructions

Take the bread and place in large bowl and cover with cold water. Place a plate on top to keep it submerged and let stand 20-30 minutes.
Drain bread and break up and squeeze the soaked bread to remove excess water. Just like wringing a sponge.
Shred bread into bite-size pieces or cut into cubes.
Transfer bread to serving bowl.
Add the onion, bell peppers, tomatoes, cucumber, basil and your lettuce choice. Mix well.
In a small bowl, place vinegar and whisk in the olive oil.
Pour over the salad in the bowl. Season to taste.
Sprinkle with parmesan cheese if you like.

featured Panzanella Salad Tuscan

Alice