Panzanella Umbra courtesy of Mark Strausman Executive Chef at Fred's at Barneys
“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):

  • - cups Monini il Monello Extra Virgin Olive Oil
  • 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
  • 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
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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