Panzanella (Italian Bread Salad)
Use of day old bread and fresh produce makes this rustic salad a great use of left overs.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Plastic wrap
- Refrigerator
- Serving bowl
Ingredients
- 3 lbs ripe tomatoes, diced
- 1 loaf (12oz.) day old rustic crusty bread, such as ciabatta or French baguette
- 2 fresh garlic cloves, minced
- ⅔ cup extra virgin olive oil
- ¼ cup Red wine vinegar
- ½ cup fresh basil, thinly sliced
- ¼ cup fresh flat leaf parsley, chopped
- 1 tsp salt & Pepper to taste
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