Insalata di Panzanella (Bread Salad)
Serves: 4-6
Ingredients
PreparationIngredients
- 6 tomatoes, diced Add to list
- 1 teaspoon sea salt Add to list
- 4 green onions, sliced Add to list
- 4 tablespoon extra-virgin olive oil Add to list
- 15 basil leaves, thinly sliced Add to list
- 1 small yellow bell pepper, diced Add to list
- 1 Anaheim pepper, diced Add to list
- 1 small loaf Panzanella bread (couple of days old), cubed Add to list
- 3 tablespoons or more water Add to list
- 1 head Romaine or other lettuce Add to list
- Shavings of Parmesan cheese Add to list
Preparation
In a bowl, place the tomatoes, salt, green onions, olive oil, basil and peppers; let sit for about one hour for the flavors to blend. Put the bread in a bowl, sprinkle with water and then toss with tomatoes.
Place the lettuce leaves on a platter and cover with bread salad, top with shavings of Parmesan and serve.
For variation you may add red bell peppers, cucumbers, diced fresh mozzarella and kalamata olives.
Recipe by , PCC Cooks instructor
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