Panzanella

Ingredients

U.S. Metric Ingredients
12 oz 375 g Firm, white Italian bread
lb 750 g Ripe tomatoes, peeled
oz 45 g Red onion, chopped fine
½ oz 15 g Fresh basil, torn into small pieces
4 fl oz 125 mL Olive oil
2 fl oz 60 mL Red wine vinegar
tsp 0.5 mL Red pepper flakes
to taste to taste Salt
to taste to taste Pepper

Method

Procedure

  1. Use a hearty, firm bread for this recipe. If necessary, let it sit out to dry for a few hours, or dry it slightly in an oven.
  2. Tear the bread into bite-size pieces. Place in a large bowl.
  3. Chop the tomatoes coarsely into ½-in. (1-cm) pieces. Add to the bowl.
  4. Add the remaining ingredients. Toss to mix.
  5. Let stand about 1 hour, or until the bread has absorbed the juices and softened.

Per serving: Calories, 200; Protein, 4 g; Fat, 12 g (53% cal.); Cholesterol, 0 mg; Carbohydrates, 20 g; Fiber, 2 g; Sodium, 200 mg.

Variation

Add either or both of the following ingredients to the mixture: 8 oz (250 g) peeled, seeded cucumber, chopped; 4 oz (125 g) hearts of celery, sliced.

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