Diary of a Foodie
Panzanella (Italian Bread Salad)
Diary of a Foodie: Season Three: Tuscan Simplicity
Serves6
- Active Time:15 min
- Start to Finish:25 min
ADAPTED FROM VARIS AND FABIOLA VENTURI, LA BOTTEGA DI CHIASSAIA
March 2009
Watch a clip of this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
- 6 (1-inch-thick) slices very stale Italian country bread (preferably salt free; about 1/2 lb)
- 2 to 3 medium tomatoes, chopped
- 1 small red onion, halved lengthwise and thinly sliced
- 1 cup loosely packed basil leaves, torn or coarsely chopped
- 1/4 cup olive oil, or to taste
- 2 tablespoons red-wine vinegar
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Soak bread in cold water to cover 10 minutes. Working with a handful at a time, squeeze as much water as possible from bread and coarsely crumble into a serving bowl (you should have about 4 cups).
-
Gently toss with tomatoes, onion, and basil, then drizzle with oil and vinegar. Season with salt and pepper and toss well.
- Keywords
- diary of a foodie,
- italian,
- bread,
- vegetarian,
- tomatoes
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Diary of a Foodie
Season 3
The third season of Gourmet’s Diary of a Foodie travels the world to serve a feast of culinary trends, exotic ingredients, and food-obsessed personalities. We’ll explore the unspoiled waters around Tasmania, the culinary traditions of Istanbul during Islam’s holiest month, and more.
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