Panzanella (Bread and Tomato Salad)
Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Oven
- Baking sheet
- Pepper mill
Ingredients
- 2 lb. medium tomatoes, cored and cut into small wedges
- 12 oz. country-style bread, torn into bite-size pieces and lightly toasted
- 1 cup loosely packed baby arugula
- 12 fresh basil leaves, torn
- 1⁄2 red onion, thinly sliced
- 1⁄2 cup extra-virgin olive oil
- 3 tbsp. red wine vinegar
- 2 cloves garlic, minced
- Kosher salt
- freshly ground black pepper
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