Panzanella (Tuscan Bread Salad)

Name: Panzanella (Tuscan Bread Salad)
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 6 anchovies, finely chopped; 8 servings Freshly ground black pepper; 227 grams day-old Italian bread (about 1/2 of a loaf), torn into large pieces; 454 grams English cucumbers (about 2 medium cucumbers), halved lengthwise and cut into large dice; 237 milliliters packed cup fresh basil leaves, torn into large pieces; 3 mediums garlic cloves, finely chopped; 8 servings Kosher salt; 59 milliliters freshly squeezed lemon juice (from 1 to 2 medium lemons); 2 teaspoons finely grated lemon zest; 118 milliliters thinly sliced Tropea (red torpedo) onions, or a sweet onion such as Maui or Vidalia; 177 milliliters extra-virgin olive oil; 907 grams ripe tomatoes, large dice

Need a dairy free and pescatarian side dish? Panzanella (Tuscan Bread Salad) could be an amazing recipe to try. One portion of this dish contains about 5g of protein, 22g of fat, and a total of 296 calories. This recipe serves 8. Head to the store and pick up an onion such as maui, lemon zest, olive oil, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Place the bread in a large bowl and add half of the vinaigrette. Toss to coat well, then set aside at room temperature for about 10 minutes.Meanwhile, place the tomatoes, onions, and cucumber in a separate large bowl and add the remaining vinaigrette. Toss to coat well, then set aside at room temperature for about 10 minutes.

Ingredients you will need

Vinaigrette

Cucumber

Tomato

Onion

Bread

Equipment you will use

Bowl

Add the vegetables and the basil to the bread and mix until evenly combined. Taste and season salt and pepper.

Ingredients you will need

Salt And Pepper

Vegetable

Basil

Bread

Let sit at room temperature at least 15 minutes to allow the flavors to meld, then serve at room temperature.Beverage pairing: Fernleaf Sauvignon Blanc, New Zealand. The brisk lime, lemon, and grassy herbaceousness of this Sauvignon Blanc are a good match with the sharp notes of lemon, basil, onion, and tomato in the salad, while the wine’s lively acidity and energy will favorably contrast with the soft bread.

Ingredients you will need

Sauvignon Blanc

Drink

Tomato

Basil

Bread

Lemon

Onion

Lime

Wine

Equipment

Bowl

Ingredients

Servings:

anchovies, finely chopped 8servings

Freshly ground black pepper 227grams

day-old Italian bread (about 1/2 of a loaf), torn into large pieces 454grams

English cucumbers (about 2 medium cucumbers), halved lengthwise and cut into large dice 237milliliters

packed cup fresh basil leaves, torn into large pieces 3mediums

garlic cloves, finely chopped 8servings

Kosher salt 59milliliters

freshly squeezed lemon juice (from 1 to 2 medium lemons)2teaspoons

finely grated lemon zest 118milliliters

thinly sliced Tropea (red torpedo) onions, or a sweet onion such as Maui or Vidalia 177milliliters

extra-virgin olive oil 907grams

ripe tomatoes, large dice

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Spalletti Chianti Reserve Poggio Reale. It has 5 out of 5 stars and a bottle costs about 23 dollars.