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Sardinian Bread Salad
Panzanella Sarda
Preparation info
- Serves
4
- Difficulty
Easy
- Ready in
15 min
Appears in
Published 2005
This bread salad differs from the traditional Tuscan panzanella by using pecorino cheese (not surprisingly, Sardinia being the land of sheep’s milk cheese) and no cucumbers or onions.
Ingredients
3 cups 1½ pounds 2
Method
- Place the bread in a bowl and cover it with cold water.
- While the bread is soaking, cut the tomatoes into ¾-inch chunks. Place them in a serving bowl.
- Lift the bread from the water and use your hands to squeeze out as much of the water out as possible. Add it to the tomatoes.
- Using a peeler, slice thin shavings of the pecorino over the bread an
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