FOOD FROM TUSCANY 2

TUSCANY

PISA

BREAD, TOMATO AND ONION SALAD

Panzanella

Serves 6-8

.

INGREDIENTS:

1 lb Italian country style bread 2 days old, in slices 2 inches thick

2/3 cup best quality olive oil

3 Tbsp good quality red wine vinegar or more to taste

1 Tbsp balsamic vinegar

1 1/2 lb fresh, firm, ripe tomatoes, cubed, about 5 cups

1 small Spanish onion, thinly sliced

10 to 15 fresh basil leaves, washed, drained on paper towels and shredded, a few extra for garnish

salt and freshly ground black pepper

METHOD:

Soak the bread in cold water to cover for about ten minutes

Meanwhile, prepare the dressing of oil, the 2 vinegars, salt and pepper, whip with a fork to combine thoroughly.

Remove the bread from the water squeezing out as much moisture as you can.

Coarsely crumble the bread into a large serving bowl.

Add the tomatoes, the onion and the basil.

Add a little dressing at a time till all ingredients are well coated.

Test for seasoning.Garnish with a few whole basil leaves.

Serve.

Can be prepared ahead of time and refrigerated for several hours. Remove from refrigerator about an hour before serving so that it is at room temperature