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ITALIAN: Panzanella




Source of Recipe


Recipe courtesy of Gourmet Magazine


List of Ingredients




1/4 cup extra virgin olive oil
3 tbsp balsamic vinegar
2 garlic cloves, minced
Salt and freshly ground black pepper
2 cups 1/2" cubes crusty Italian bread, toasted
1/2 lb vine ripened red tomatoes, cut into 3/4" wedges
1/2 lb vine ripened yellow tomatoes, cut into 3/4"wedges
1/4 cup Nicoise or Kalamata olives, pitted
1/4 cup packed fresh basil leaves, washed well, dried, and chopped

Recipe



In a bowl, whisk together oil, vinegar, garlic, salt and pepper to taste. Toss the dressing with remaining ingredients, season with salt and pepper to taste and toss to combine. Let salad stand at room temperature 15 minutes. If not using immediately, cover and refrigerate. Serves 2