Rustic Tomato Bread Salad
This classic Italian salad (Panzanella) is an ideal recipe for using juicy, vine-ripened tomatoes. Use anything less and the taste will be disappointing.
4 cups fresh California tomatoes diced into 1/2-inch pieces (1 1/2 pounds, about 5 medium tomatoes)
3/4 cup slivered red onion
1/2 cup water
1/3 cup each olive oil and white wine vinegar
1 teaspoon each ground black pepper, salt and sugar
1/2 cup shredded fresh basil
6 cups day-old dense, crusty bread cut or torn into 1-inch cubes (about 1/2 pound)
- Combine all ingredients except bread in a large bowl; let stand for flavors to develop, about 10 minutes.
- Add bread; toss well to coat. If bread seems dry, sprinkle with an additional tablespoon or two of water.
- Salad will hold several hours at room temperature before serving.
Makes 4 to 6 servings.
Recipe provided courtesy of the California Tomato Commission.