Salads

Panzanella Croccante

Ingredients:

  • 2 cups day-old Tuscan bread or other rustic loaf, cut into 1” cubes
  • 1 cup ripe cherry or Piccadilly tomatoes, halved
  • Pinch of sea salt
  • ¼ red bell pepper, cored, seeded and cut into julienne
  • ¼ yellow bell pepper, cored, seeded and cut into julienne
  • 1 sweet Tropea onion, thinly sliced
  • ½ cup fresh basil leaves
  • 1 tablespoon fresh oregano, chopped
  • Salt and freshly milled pepper to taste"

Preparation:

Time: 30 minutes
Yield: 4 SERVINGS
  • Preheat the oven to 425° F.
  • In a bowl, toss the bread with 2 tablespoons of oil.
  • Spread the bread on a parchment-lined baking sheet and toast in the oven until crunchy on the outside but still soft inside, about 7 minutes.
  • Set the tomatoes in a strainer over a bowl and salt them lightly to extract the excess moisture. Set the tomato water aside.
  • 5 minutes before serving, put the bread cubes in a serving bowl and pour the tomato water over them.
  • While the bread absorbs the tomato water, shred the basil.
  • Toss the tomatoes, peppers, onion, oregano and basil with the bread.
  • Drizzle 6 tablespoons of oil over the salad.
  • Season with salt and pepper to taste.
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