Panzanella

Panzanella
Photo by Ann Stratton

Ingredients

  • ¼ cup red onion
  • ½ whole-wheat baguette
  • 1 ½ tablespoons olive oil
  • Sea salt
  • Coarsely ground black pepper
  • 3 tablespoons red wine vinegar
  • 8 basil leaves
  • + 3 more ingredients
    • 3 tablespoons fresh basil
    • ½ medium cucumber
    • 3 large heirloom tomatoes

Toss first 6 ingredients in a bowl; season with salt and pepper; let stand 30 minutes. Drizzle 1 tablespoon liquid from mixture over bread; broil each side until golden; top with 2 tablespoon tomato mixture. Garnish with basil leaves.

View full recipe at Epicurious

Comments

Variations on Panzanella

  • Panzanella
    • 4 cups cubed whole-grain country bread
    • or balsamic vinegar
    • 1/4 cup turkey pepperoni
    • 1/4 cup reduced-sodium fat-free chicken broth
    • +8 other ingredients
  • Panzanella
    • 8 ounces ciabatta, cut into 1-inch cubes
    • 1/4 teaspoon salt
    • 3 tablespoons red wine vinegar
    • 2 tablespoons capers
    • 1/4 cup extra-virgin olive oil
    • +7 other ingredients
  • Panzanella
    • 3/4 cup unwaxed cucumber
    • 1/2 cup extra-virgin olive oil
    • 2 tablespoons red-wine vinegar
    • 10 fresh basil leaves
    • 1/2 cup red onion
    • 2 large tomatoes
  • Panzanella
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons chopped fresh parsley
    • 6 cups French bread cubes, toasted
    • 1/4 cup chopped fresh basil
    • +4 other ingredients
  • Panzanella
    • 3/4 cup (3 ounces) diced part-skim mozzarella cheese
    • 1 cup chopped cucumber (about 1 small)
    • +9 other ingredients


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