:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/qiiaufS9cJu-WlARNOTg/d13b7a362d483c523a42afbdad7cdd.jpg "Panzanella (Tuscan Bread Salad)")
Panzanella (Tuscan Bread Salad)
This salad is a great way to use up leftover or slightly stale bread. The original is typically made with red wine vinegar and the saltless bread found throughout Tuscany. Our version has a light lemon vinaigrette and cucumbers for an added dimension and some crunch. What to buy: Pull out your best extra-virgin olive oil for this recipe, as the quality becomes apparent after the first bite.
Ingredients
- 2 teaspoon finely grated lemon zest
- 1⁄4 Cup freshly squeezed lemon juice
- 6 anchovies finely chopped
- 3 medium garlic cloves finely chopped
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 3⁄4 Cup Extra Virgin Olive Oil
- 8 ounce day old italian bread torn into large pieces
- 2 lb ripe tomatoes large dice
- 1⁄2 Cup thinly sliced tropea onions or a sweet onion such as maui or vidalia
- 1 lb english cucumbers halved lengthwise and cut into large dice
- 1 Cup packed fresh basil leaves torn into large pieces
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Directions
Place all of the ingredients except the oil in a medium nonreactive bowl, stir to combine, and let sit for 5 minutes. Then, while whisking continuously, add the oil in a slow, steady stream until it’s fully incorporated.
Place the bread in a large bowl and add half of the vinaigrette. Toss to coat well, then set aside at room temperature for about 0 minutes.
Meanwhile, place the tomatoes, onions, and cucumber in a separate large bowl and add the remaining vinaigrette. Toss to coat well, then set aside at room temperature for about 10 minutes.
Add the vegetables and the basil to the bread and mix until evenly combined. Taste and season salt and pepper. Let sit at room temperature at least 15 minutes to allow the flavors to meld, then serve at room temperature.
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