Recipe #1664
Panzanella (bread with tomatoes and olive oil)
| Preparation: | 30 min |
| Marinating/Waiting: | 2 h |
| Cooking: | 15 min |
| Total: | 2 h 45 min |
6
servings
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1 1/4 lb. (600 g) firm white bread, two days old
- 8 leaves romaine
- 6 ripe tomatoes, peeled, quartered
- 1 cucumber, peeled, 1/2 in. (1 cm) cubes
- 2 small red onions, minced
- 10 leaves basil, torn
- 6 Tbsp. (90 mL) olive oil
- 2 Tbsp. (30 mL) red wine vinegar
- Salt and ground black pepper to taste
Preparation
Slice the bread 1 in. (2,5 cm) thick.
Soak bread in a large bowl of cold water, from 3 to 10 minutes, so that the crumb does not disintegrate.
Gently squeeze with your fingers to drain.
In a large bowl, tear lettuce.
Crumble bread directly over the lettuce. Add tomatoes, cucumber, onion, basil and toss.
Mix oil, vinegar and seasonings. Add to the salad, toss. Refrigerate at least 2hours before serving.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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