Recipe ingredients
- 4 3/4" slices stale italian bread
- 1 clove garlic, peeled and halved
- 4 vine-ripened tomatoes, cut into 1" chunks
- 1 large bermuda onion, peeled and thinly sliced
- 1 medium cucumber, peeled and sliced into 1/4" rounds
- 2 - 4 tbs. red wine vinegar
- 4 tbs. extra virgin olive oil
- Salt and freshly ground black pepper
- 4 tbs. flat leaf italian parsley, finely chopped
- 2 tbs. fresh tarragon, finely chopped
Recipe method
- Crumble the bread into rough chunks and place in a bowl with three or four cups of cold water for about five minutes.
- While the bread is soaking, rub the inside of the salad bowl with the exposed portions of the garlic.
- One fistful at a time, squeeze out as much water as you can from the bread and add it to the salad bowl.
- Break up the bread with a fork, then add the tomatoes, Bermuda onion, cucumber, red wine vinegar, olive oil and toss to coat all the ingredients.
- Taste for salt and pepper and add them to your taste.
- Add the parsley and optional tarragon, divide among four plates and serve immediately.
- If you prefer, you can refrigerate the panzanella for about 1/2 hour before serving. If you plan to do this do not add salt because the salt will leach moisture from the tomatoes.
Other italian recipes:
Panzanella recipe
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