bishop - panzanella

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* Exported from MasterCook *

 

Panzanella

 

Recipe By :Jack Bishop : Complete Italian Vegetarian

Serving Size : 6 Preparation Time :0:00

Categories : Kitpath Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups day old country white bread -- cut into 1 " cubes

1 1/2 pounds ripe tomatoes -- cored and cubed 1/2-in

1/2 small red onion -- thinly sliced

1/2 cucumber

peeled, halved lengthwise, seeded, diced small

6 large green olives

pitted and coarsely chopped

8 large basil leaves -- cut into thin strips

1 teaspoon minced fresh oregano

salt and freshly ground pepper

1 1/2 tablespoons red wine vinegar

3 tablespoons extra virgin olive oil

 

Place the bread, tomatoes, onion, cucumber, olives, basil, and oregano in a

large bowl. Sprinkle with salt and pepper to taste and toss.

 

Drizzle the vinegar and then the oil over the salad. Mix and set aside at room

temperature until the bread softens somewhat but is not mushy, about 30 minutes.

(If the bread is quite stale, you may need to set aside the salad for 1 to 2

hours at room temperature.) Adjust the seasonings and serve immediately.

 

S(Archived By):

" Pat Hanneman <kitpath on 25 Jan 1999 "

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Per Serving (excluding unknown items): 96 Calories; 8g Fat (67.0% calories from

fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 49mg

Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : *This dish is best made with country white bread or sourdough bread that

is a day or two old. Save rock hard bread for crumb making. *Because this

salad is dressed in advance, it is a favorite for picnics. Serve it with other

marinated vegetable salads, especially Grilled Potato Salad with Red Pepper and

Onion (page 392) and Marinated Zucchini Salad with Lemon and Thyme (page 396).

or line four large plates with lightly dressed arugula or leaf lettuce and

divide the bread mixture among the plates for a summer lunch.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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