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| “Panzanella is a
classic peasant genius – a basic garden salad with great
twist; vinegar-laced cubes of bread. The fresh, lively flavor
of Monini il Monello Olive Oil
brings out the best in your summer tomatoes" |
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Ingredients (makes 8 - 10 servings):
- ½ - ¾ cups Monini il
Monello Extra Virgin Olive Oil
- ½ loaf 1 - to 2 - day old Tuscan or other dense, crusty
peasant bread
- 4 tablespoons red wine vinegar
- 8 large, ripe tomatoes, diced
- 1 large cucumber, peeled halved lenghtwise, seeded, and
sliced
- ¼ inch thick 1 small red onion, peeled, halved, and thinly
sliced
- 6 scallion, trimmed and thinly sliced
- 1 cup washed and dried basil leaves
- Salt and pepper to taste
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Preparation
Cut the crust off the bread and discard. Cut the bread
into ½ inch cubes. Spread out on a tray and set aside
for 1 to 3 hours to dry. Transfer the bread cubes to a large
bowl and sprinkle with 2 tablespoons of the vinegar. Toss well.
The bread should be wet but not dripping or soaked; add the
remaining vinegar slowly, as necessary, until the bread is just
wet. Add the tomatoes, cucumber, onion, and scallion to the
bowl and mix gently. With your hands, tear the basil leaves
into small pieces and add to the bowl. Drizzle with the olive
oil, salt and pepper to taste, and mix again. Serve immediately
or refrigerate up to 4 hours before serving. |
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