Sunday, September 28, 2008

Panzanella (italian bread salad)

1/2 cup chopped, fresh basil leaves

1/2 cup olive oil

2 cloves garlic

1 loaf rustic bread, torn into 1" pieces

2 Tbsp red wine vinegar

1 Tbsp minced shallot

pinch of... sugar, salt, & pepper

2 large tomatoes, chopped

1/2 unpeeled English cucumber, chopped

1 small red onion, chopped

*Preheat oven to 400

*Heat olive oil.  Add garlic (to infuse oil), remove and set aside.  Toss bread with 2 Tbsp garlic infused oil.  Place on baking sheet and toast lightly (7-10 minutes).

*Combine remaining olive oil, vinegar, shallot, sugar, salt, and pepper to make a vinegarette.

*Toss bread, tomatoes, onion, cucumber, vinegarette, and basil.

*Set aside for 30 minutes before serving.


from Auntie Jenn's kitchen


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