This is NOT The recipe in Lydia's Italian Table. It is similar but very different. Nonetheless, it is quite tasty. The arugula, not in Lydia's recipe, is a nice addition but it overpowers the basil so don't bother with the basil or double the amount. Also, the amount of dressing is almost double to Lydia's recipe and there is less bread, which really isn't necessary. The flavors of the salad are very nice, rich and complex so there is no need for excessive dressing.
Panzanella (Bread and Tomato Salad)
In her book Lidia’s Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoe
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Photo: Penny De Los Santos
2 lbs. medium tomatoes,
cored and cut into small wedges
12 oz. country-style bread, torn into
bite-size pieces and lightly toasted
1 cup loosely packed baby arugula
12 fresh basil leaves, torn
1⁄2 red onion, thinly sliced
1⁄2 cup extra-virgin olive oil
3 tbsp. red wine vinegar
2 cloves garlic, minced
Kosher salt and freshly ground
black pepper, to taste
1. In a large bowl, combine the tomatoes, bread, arugula, basil, and onions.
2. In a small bowl, vigorously whisk together the oil, vinegar, and garlic; drizzle dressing over salad. Season generously with salt and pepper, toss to combine, and let sit for 10 minutes before serving.
SERVES 10
Ratings & Reviews (1)
Panzanella (Bread and Tomato Salad)
Reviewed by RICHARDEMCGARY on
.
This is NOT The recipe in Lydia's Italian Table. It is similar but very different. Nonetheless, it is quite tasty. The arugula, not in Lydia's recipe, is a nice addition but it overpowers the basil so don't bother with the basil or double the amount. Also, the amount of dressing is almost double to Lydia's recipe and there is less bread, which really isn't necessary. The flavors of the salad are very nice, rich and complex so there is no need for excessive dressing.
Rating:
 Recipe - Saveur.com){kind=link}