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 tomatoes.
Enlarge Image Credit: Penny De Los SantosSERVES 10
INGREDIENTS2 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
½ red onion, thinly sliced
½ cup extra-virgin olive oil
3 tbsp. red wine vinegar
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS1. 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.