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- Source: Cooking Section, June 2003
- Dish Type: Salads
- Version: 2 [other versions]
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Panzanella
Instructions
Tear the bread into chunks and place into a large pan. Add enough water to cover, and soak for five minutes. Drain the bread pieces, squeezing out excess moisture. Crumble the bread into a salad bowl. Add the sliced tomatoes, onion, and basil. Pour in the olive oil, and season with salt and pepper to taste.
Serves 6
Ingredients
- 10 ounces coarse country bread
- 4 ripe tomatoes, diced
- 1 red onion, thinly sliced
- 1 cup fresh basil leaves, torn into pieces
- 1 teaspoon salt
- 2 tablespoons red wine vinegar
- 1/3 cup extra-virgin olive oil
- Freshly ground black pepper
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