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Panzanella – Bread Salad
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Description
A great way to use up stale bread: mixed with onions, tomatoes and basil.
Ingredients
- 1 whole Small Onion
- 3 Tablespoons Red Wine Vinegar
- 6 whole Tomatoes
- 2 teaspoons Flaked Sea Salt
- 1 pinch Sugar
- 1 clove Garlic
- 8 slices Stale Bread
- ½ cups Extra Virgin Olive Oil
- 1 bunch Basil
Preparation
Chop or slice the onion. Put it in a big salad bowl.
Pour over the red wine vinegar and let it steep for 10 minutes or longer.
Quarter and de-seed the tomatoes. Chop ‘em up as fine as you want.
Grate garlic over the onions. Add the tomatoes, sea salt, and sugar.
Cut or tear the bread. Add to the salad bowl.
Pour the extra virgin olive oil over the bread.
Slice or tear the basil, and scatter over the bread. Mix everything with your hands.
Cover and leave somewhere cool to let it steep.
Let it get to room temperature before serving. Just leave it on the counter for 30-60 minutes.
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