Sunday, August 26, 2007

Panzanella (Tuscan Bread Salad)


6 plum ripe tomatoes, chopped
4 cups crusty bread, torn or coarsely chopped
1 small red onion, thinly sliced
1 cucumber; peeled, seeded and sliced
1 cup fresh basil leaves, torn
1/4 cup good extra virgin olive oil
2 tablespoons of red wine vinegar
salt and pepper to taste

Place the tomatoes in a salad bowl. Add bread, onion, cucumber,
basil, olive oil and vinegar. Add salt and pepper, taste accordingly. Toss
to combine.

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