Panzanella (Italian Bread Salad)


COPIA
The American Center for
Wine Food and the Arts
500 First Street
Napa, CA

Ingredients

• 1 ea. Baguette, cut into ¾" cubes
• 4 cups Juicy ripe tomatoes, diced
• 3 cloves Garlic, thinly sliced
• 1 ea. Large cucumber, quartered lengthwise and sliced ½" thick
• 1 ea. Small red onion, thinly sliced lengthwise
• 3 tbs. Red wine vinegar
• ½ cup Extra virgin olive oil
• 1 bunch Basil, roughly chopped
• Salt and freshly ground black pepper

Instructions

Spread baguette cubes out on a baking sheet and allow to air-dry overnight or in a low over (200 deg.) for 30 minutes. Cubes should be dry on the outside but still a bit soft in the center. Transfer bread cubes to a large bowl and add tomatoes, cucumbers, garlic, onions and vinegar and toss to mix well. Sprinkle salt and pepper over salad to taste, then add olive oil and basil. Allow salad to sit at room temperature for up to one hour to allow bread to absorb juices. Check seasonings and moisture level and adjust as desired. Serve at room temperature.