Panzanella Salad

Chef Steven Robilio of Amerigo shares with us this classic Italian Tuscan salad, a perfect way to put tomatoes on the softer side and day old bread to use.
August 27, 2015

Ingredients

  • 1 pint cherry tomatoes, halved
  • 2 slicing tomatoes, sliced 1/4" thick
  • 6 leaves basil, torn
  • 1 small red onion, sliced
  • 2 tablespoons red wine vinegar
  • 3 1/2 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons salt
  • 1 tablespoon black pepper
  • 20 pieces day old bread, cut into 1/2" cubes

Preparation

  1. Whisk together vinegar, olive oil, salt and pepper, combining well.
  2. Pour over remaining ingredients in large bowl. Toss and serve.

Ingredients

  • 1 pint cherry tomatoes, halved
  • 2 slicing tomatoes, sliced 1/4" thick
  • 6 leaves basil, torn
  • 1 small red onion, sliced
  • 2 tablespoons red wine vinegar
  • 3 1/2 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons salt
  • 1 tablespoon black pepper
  • 20 pieces day old bread, cut into 1/2" cubes

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