Panzanella (Bread and Tomato Salad)

Panzanella

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. See the recipe for Panzanella »Penny De Los Santos

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.

Panzanella (Bread and Tomato Salad)
Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
Yield: serves 10

Ingredients

  • 2 lb. 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
  • 12 red onion, thinly sliced
  • 12 cup extra-virgin olive oil
  • 3 tbsp. red wine vinegar
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  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.