Tuscan Bread Salad -- Panzanella
Source of Recipe
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Recipe Introduction
Panzanella, like ribollita, is a solution to the problem of what to do
with
bread that has dried out and become too tough to chew. In the past,
when people
made bread once a week, it was more common than it is now, but it is
still
refreshing on hot summer days, and is perfect picnic food.
Though the basic ingredient in panzanella is bread, there´s a great
deal of
room for improvisation. I have one friend who insists it should be
seasoned
with just olive oil, vinegar, and basil, and another who throws in a
host of
ingredients including tuna fish and raw onions.
So if there´s something you don´t like in the ingredient list, feel
free to
change it or leave it out.
List of Ingredients
1 pound several days old Tuscan white bread, sliced
6 leaves basil
3 ripe tomatoes, peeled, seeded, and sliced
1 small sweet red onion, sliced (optional)
1 cucumber, sliced (optional)
1/4 pound tuna fish (optional)
Minced parsley (optional)
1 or 2 hard boiled eggs, cut into eighths (optional)
1 teaspoon vinegar or more, to taste
3 or more tablespoons good olive oil
Salt and pepper to taste
Recipe
Dip the bread in cold water, then carefully pat it dry with a towel
(don't
crush it to a pulp). Put the bread in a salad bowl and mix in the
remaining
ingredients. Let the panzanella stand for ten minutes to give the bread
time to
absorb some flavor, and serve.
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