Panzanella -tuscan Tomato And Bread Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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another version of this colorful and flavorful bread salad. great for vine ripe excess tomatoes Ingredients:
8 slices (1/2 to 1-inch thick) stale hearty italian bread |
1 cup dry white wine |
2 anchovy filets |
1/4 cup extra-virgin olive oil |
2 tablespoon white-wine vinegar |
1 teaspoon sugar |
1/2 teaspoon salt (or to taste) |
4 large very ripe, juicy tomatoes, diced |
1 small red onion, coarsely chopped |
1 medium cucumber, peeled, seeded and diced |
1 rib celery, diced |
3 tablespoons capers |
12 fresh basil leaves |
freshly ground pepper |
Directions:
1. Cut the bread into cubes.
2. Pour the wine over the bread and mix well.
3. Let stand for 2 minutes.
4. Place bread in a colander and press wine from bread.
5. Let bread stand 10 minutes.
6. In a bowl, mash the anchovy filets with the olive oil.
7. Add the vinegar, sugar and salt.
8. Mix with the tomatoes.
9. Toss mixture with the bread.
10. Immediately add the onion, cucumber and celery.
11. Add the capers and mix well.
12. Let stand 10 minutes.
13. Mix in basil leaves.
14. Taste for salt.
15. Add freshly ground pepper and serve
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