10638 Panzanella (Tuscan Bread Salad) 30 mins 5 mins 8 servings Tue Aug 29 13:52:00 -0700 2006 Wed Jul 08 09:56:10 -0700 2009 Easy Italian CHOW http://www.chow.com/recipes/10638 Wed, 08 Jul 2009 16:56:10 GMT Our favorite use for stale bread Our version of the simple but flavorful Tuscan salad. This salad is a great way to use up leftover or slightly stale bread. The original is typically made with red wine vinegar and the saltless bread found throughout Tuscany. Our version has a light lemon vinaigrette and cucumbers added for another dimension.

What to buy: Pull out your best extra-virgin olive oil for this recipe, as the quality becomes apparent after the first bite. We like to use McEvoy Ranch olive oil.

Game plan: This dish is destined for leftover heaven—it gets better the longer the flavors are allowed to infuse.

If you’re having a hard time tearing the bread, toast it for a few minutes until it is soft again.

This recipe was featured as part of our Cooling Off story.

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  • Combine 1/2 of the vinaigrette with all of the bread, toss to coat well, and set aside at room temperature to marinate for about 10 minutes.
  • When the bread has marinated, add remaining vinaigrette and all other ingredients and season well with salt and freshly ground black pepper. Using clean hands, mix together until well incorporated. Let rest at least 15 minutes to let flavors meld, then serve at room temperature.

    • Beverage pairing: Fernleaf Sauvignon Blanc, New Zealand. The brisk lime, lemon, and grassy herbaceousness of this Sauvignon Blanc make a good match with the sharp notes of lemon, basil, onion, and tomato in the salad, while the wine’s lively acidity and energy will favorably contrast with the soft bread.

    ]]>     http://www.chow.com/assets/2006/09/rcp_panzanella_290x210.jpg Aida Mollenkamp 49 Soup/Salad/Sandwich Lemon-Garlic Vinaigrette

    ]]>     9 cups day-old country bread, torn into large pieces

    ]]>     109 2 pounds ripe plum tomatoes, large dice

    ]]>     54 1/2 cup thinly sliced Tropea (red torpedo) onions (or a sweet onion such as Maui or Vidalia)

    ]]>     65 2 medium English hothouse cucumbers, halved lengthwise and cut into large dice

    ]]>     67 1 packed cup fresh basil leaves, torn into large pieces

    ]]>     19 bread 39 salad 801 cool 464 basil 1 chow 1144 no bake 1445 cooling off 2395 aida mollenkamp 644 summer 236 vegetable 473 herb 349 fish 1026 hot weather 645 poolside 6254 pescatarian 1619 omnivore 388 healthy 504 herbs 753 lazy 8548 no fuss 2747 make ahead 38 budget 23680 affordable 21873 pescetarian