Recipes » Salads » Appetizer Salads » Panzanella

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4 3/4" slices stale Italian bread
1 clove garlic, peeled and halved
4 vine−ripened tomatoes, cut into 1" chunks
1 large Bermuda onion, peeled and thinly sliced
1 medium cucumber, peeled and sliced into 1/4" rounds
2 − 4 Tbs. red wine vinegar
4 Tbs. extra virgin olive oil
salt & freshly ground black pepper
4 Tbs. flat leaf Italian parsley, finely chopped
2 Tbs. fresh tarragon, finely chopped

Crumble the bread into rough chunks, and place in a bowl with three or four cups of cold water for about five minutes.

While the bread is soaking, rub the inside of the salad bowl with the exposed portions of the garlic.

One fistful at a time, squeeze out as much water as you can from the bread, and add it to the salad bowl.

Break up the bread with a fork, then add the tomatoes, Bermuda onion, cucumber, red wine vinegar, olive oil, and toss to coat all the ingredients.

Taste for salt & pepper and add them to your taste.

Add the parsley and optional tarragon, divide among four plates and serve immediately.

If you prefer, you can refrigerate the Panzanella for about 1/2 hour before serving.

If you plan to do this, though, don't add salt because the salt will leach moisture from the tomatoes.


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