Bread Salad with Tomatoes and Basil
Ingredients
- 1 pound italian bread, cut in 1 inch slices
- 2 large tomatoes, diced medium
- 2 tablespoons red wine vinegar
- 1/3 cup olive oil
- 1/4 cup minced basil
- 1 head Boston lettuce
- salt and pepper to taste
Directions
Dip each slice of bread into a large bowl of cold water, then transfer to a colander set inside the sink; let drain for 15 minutes. Gently squeeze each slice of bread to remove excess water, then cut the slices into medium dice. Transfer bread cubes to a large nonreactive bowl. Add the remaining ingredients including 1 teaspoon salt and 1/4 teaspoon pepper; toss the ingredients to combine. Cover and chill for 1 hour. Serve.
Bread salad, or panzanella, is a favorite of Romans when they dine alfresco. Bread cubes give this classic salad its substance. Stale bread works well in this recipe. Serve panzanella on a bed of Boston lettuce.
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