REFRESHING FROSE’1 (750 ml.) bottle Rose’½ c. sugar½ c. water8 oz. fresh strawberries, hulled, quartered2…
Tuscan Panzanella Salad
| Tuscan Panzanella Salad | Print |
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.
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