Panzanella (Bread Salad)
Yield: 6 servings
- 3 large Roma Tomatoes, cut into wedges
- 3/4 lbs Italian bread (day old), cubed
- 1 medium red onion, thinly sliced
- 2 tsp garlic, minced
- 1/4 cup QCOM Italian Balsamic Vinegar
- 1/2 cup QCOM Tuscan Estate Extra Virgin Olive Oil
- 1/4 cup basil, chopped
- salt and pepper to taste
In a bowl combine the tomatoes, bread and onions. In another bowl combine garlic, balsamic vinegar, olive oil and whisk together. Pour dressing over the bread salad and let stand for 30 minutes at room temperature. Add the basil and salt and pepper to taste, toss.
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