PANZANELLA TUSCAN BREAD SALAD
From: James M. Zanella, Pittsburgh
Primary category: Italian
Primary category: Italian
Ingredients
1 medium cucumber (skin on), sliced or chopped
3 medium ripe red tomatoes, sliced or chopped
1 medium onion, sliced or chopped
1/2 loaf crusty Italian bread*, into bite-sized pieces
1/2 cup stuffed pimento green olives
1/3 lb. Genoa Salami**, sliced or chopped
Dressing:
1/4 cup basil, fresh - if possible
3 cloves fresh garlic or 2 TBS minced garlic in a jar
1/4 tsp. salt - 1/2 tsp. freshly ground pepper
1/2 cup extra virgin light olive oil
1/3 cup red wine vinegar
Dash of Parmesan cheese
*Rimini Italian Bread, recommended
**Parma Brand Cacciatore Salami, recommended
Procedure
Combine and mix the first 6 ingredients together in a large mixing bowl. In a separate bowl, whisk dressing ingredients together. Toss dressing with first 6 ingredients. Serve Panzanella in a medium sized crystal salad bowl. This allows the Italian colors of red, green, and white to show through. Let stand at room temperature for 15 minutes before serving. Serves 4-6 people. Refrigerate leftovers.
