Recipe: Panzanella

  • Updated: July 10, 2013 - 1:59 PM

Panzanella (Bread and Tomato Salad) √

Serves 8.

For a Middle Eastern twist on this Italian classic, try using whole-grain pita bread instead of the rustic bread. Because the bread will continue to soak up the liquid the longer it sits, I try to make only as much of this salad as I need for one meal. If you don’t have a crowd for dinner, feel free to cut the recipe in half. From Meredith Deeds.

For the salad:

• 4 c. (1-in.) cubes day-old whole-grain rustic bread

• 1 tbsp. extra-virgin olive oil

• 1/2 tsp. kosher salt

• 1/4 tsp. freshly ground black pepper

• 3 large, ripe tomatoes, cut into 1-in. cubes

• 1 hothouse cucumber, unpeeled, seeded and sliced 1/2 -in. thick

• 1/2 medium red onion, thinly sliced

• 3 c. arugula

• 20 large basil leaves, coarsely chopped

 

For the vinaigrette:

• 1 tsp. finely minced garlic

• 1/2 tsp. Dijon mustard

• 3 tbsp. red wine vinegar

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