Classic Italian Panzanella Salad
(Bread & Tomato Salad)
This
is a classic Italian salad that I had during my
travels throughout Italy. Each cook puts their own
touch on the dish but the main ingredients such as
tomatoes, bread, celery and onion stay the same.
2
medium tomatoes, cut into 1 inch cubes, about 2 cups
(or equivalent cherry tomatoes, cut in half)
½
teaspoon fine sea salt
1
cup cucumber, quartered lengthwise and thinly sliced
(about ½ of an English cucumber)
2
stalks celery, sliced ½ “thick
1
small red onion, cut in half and thinly sliced
2
cups pieces of good quality Italian bread such as a
multigrain Ciabatta, about 4 ounces bread by weight
¼
teaspoon freshly ground Black pepper
2
Tablespoons extra virgin olive oil
2
Tablespoons red wine vinegar
½
cup fresh basil leaves, torn into strips
1
cup Flat Italian Parley leaves, roughly chopped
Place tomatoes in large salad bowl and sprinkle with
salt. Let stand 5 minutes.
Break up bread and soak in water 5 minutes. Drain
and break up into smaller pieces and place in large
salad bowl.
Add
remaining salad ingredients and mix well.
©Barbara Seelig Brown
