Insalata di Panzanella (Bread Salad) recipe | PCC Community Markets
Marinate juicy tomatoes with basil, olive oil, and veggies; top crispy bread salad on lettuce for a flavorful, customizable summer delight.
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Cooking tools:
- Peeler
- Serving platter
- Tongs
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- 6 tomatoes, diced
- 1 teaspoon sea salt
- 4 green onions, sliced
- 4 tablespoons extra virgin olive oil
- 15 basil leaves, thinly sliced
- 1 small yellow bell pepper, diced
- 1 anaheim pepper, diced
- 1 small loaf Panzanella bread (couple of days old), cubed
- 3 tablespoons or more water
- 1 head Romaine or other lettuce
- Shavings of Parmesan cheese
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