“Panzanella
is a classic peasant genius –
a basic garden salad with great twist;
vinegar-laced cubes of bread. The
fresh, lively flavor of Monini
il Monello Olive Oil brings
out the best in your summer tomatoes"
Ingredients (makes 8 - 10 servings):
- ½ - ¾ cups Monini il
Monello Extra Virgin Olive Oil
- ½ loaf 1 - to 2 - day old Tuscan
or other dense, crusty peasant bread
- 4 tablespoons red wine vinegar
- 8 large, ripe tomatoes, diced
- 1 large cucumber, peeled halved
lenghtwise, seeded, and sliced
- ¼ inch thick 1 small red onion,
peeled, halved, and thinly sliced
- 6 scallion, trimmed and thinly
sliced
- 1 cup washed and dried basil leaves
- Salt and pepper to taste
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Preparation
Cut the crust off the bread and discard.
Cut the bread into ½ inch cubes. Spread
out on a tray and set aside for 1 to 3 hours to
dry. Transfer the bread cubes to a large bowl
and sprinkle with 2 tablespoons of the vinegar.
Toss well. The bread should be wet but not dripping
or soaked; add the remaining vinegar slowly, as
necessary, until the bread is just wet. Add the
tomatoes, cucumber, onion, and scallion to the
bowl and mix gently. With your hands, tear the
basil leaves into small pieces and add to the
bowl. Drizzle with the olive oil, salt and pepper
to taste, and mix again. Serve immediately or
refrigerate up to 4 hours before serving.
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