Loretta Paganini: Insalata Panzanella 9/11/12

9:04 AM, Sep 11, 2012   |    comments
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Insalata Panzanella

      (Serve 8)

           1 red onion, sliced thin

            8 red ripe salad tomatoes, chopped

            2 cups ciabatta bread, cubed

            1/2 cup extra virgin olive oil

            1/4 cup balsamic vinegar

            1 tsp. fresh chopped Italian parsley

            1 tsp. fresh chopped basil

            2 cloves garlic, minced

            1 tsp. Sea salt

            1/8 tsp. freshly ground black pepper


1.         In a large bowl add tomatoes, and onion. Prepare dressing by whisking      together the oil, vinegar, parsley, basil, garlic, salt and pepper.


2.         Pour half of the dressing on the salad.


3.         Place bread in the remaining dressing to soak. Squeeze the bread dry and break it up on top of the salad. Serve chilled.


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