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

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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