Panzanella Salad

  1 pound stale (but not dried out) country-style bread, cut into cubes
• 4 large tomatoes
• 1 large red onion, finely sliced
• 1 or 2 cucumbers, peeled, quartered lengthwise, and thinly sliced
• 1 cup firmly packed basil leaves, very coarsely chopped
• ¾ cup BCOO Olive Oil (try Picual, Garlic, Basil...)
• ½ cup BCOO Neapolitan Herb Dark Balsamic
• Cracked black pepper, to taste
• Fleur de Sel, to taste
  1.  Place bread in a large bowl.
  2. Cut tomatoes in half and cut into ½ inch slices. Add the tomatoes to the bread, along with the onion, cucumber and basil leaves.
  3. In a separate bowl, combine OO, balsamic, salt, and pepper. Whisk to emulsify and pour over salad.
  4. Mix well and set aside for at least 30 minutes before serving to allow the flavors to develop.
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