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Sep 12, 2012
Panzanella
Tuscan bread salad. This partner recipe comes from the Antinori family.
INGREDIENTS
5 cups day-old white bread (such as Tuscan bread or ciabatta)
Balsamic vinegar
Olive oil
4 chopped basil leaves
1 thinly sliced onion
4 diced tomatoes
Salt and freshly ground black pepper
INSTRUCTIONS
1. Moisten the bread with water, squeeze out the excess, and tear in pieces.
2. Toss in a salad bowl with the vinegar, oil, basil, onion, and diced tomatoes. Season to taste with salt and pepper and serve.
Wine recommendation: Villa Antinori Bianco Toscana IGT
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