Posted by solana z5a NH on Thu, Jul 3, 08 at 8:06
Celebrating my recent trip to Tuscany (a feast for the palate, the eyes, and the soul), I contribute this recipe which I first made 12 years ago. It has become a summer staple when tomatoes are ripe.
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PANZANELLA
(Italian Bread Salad)
Serves 4 to 6. 30 minutes to prepare, 5-10 minutes actual work
Ingredients:
1/2 lb. chewy, slightly stale Italian bread, 3 to 4 days old, sliced 1-inch thick
1/2 cup cold water
1 medium cucumber, (if waxed, peel it), seeded, cut into 1/2-inch cubes
Salt
5 Tbsp. vinegar (I use a mix of red wine and balsamic vinegars; cider vinegar is good, too)
1/2 cup extra-virgin olive oil
2 cloves garlic, minced
Freshly ground black pepper
1-1/2 to 2 lb ripe tomatoes, seeded and cut into 1/2-inch cubes
1 medium red onion, diced
1/2 cup loosely packed fresh basil leaves, torn
Method:
Sprinkle bread with water and let stand about 2 minutes. Gently squeeze bread dry while tearing into bite-sized pieces. Let dry slightly on paper towels about 20 minutes.
In a colander, sprinkle cucumbers with salt to extract juices. Let stand 20 minutes. Rinse. Pat dry.
In the serving bowl, whisk together vinegar, oil, garlic and black pepper. Add everything else and let stand until the bread has absorbed some of the vinaigrette, about 20 minutes.
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Widely variable: add bell peppers, celery, artichokes, black olives, capers, parsley, etc.
The addition of left-over cooked chicken, tuna, salmon or hard-boiled eggs makes a more complete meal, refreshing to both make and eat on hot steamy days.
(adapted from Fine Cooking #15, June/July 1996)
