Tuscan Bread Salad![]() From A Villa In Tuscany by Sharon O'ConnorThis rustic Panzanella or Tuscan Bread Salad is perfect for hot summer days and gives new life to stale bread. It tastes even better when the flavors have a chance to blend, so make it ahead. Drizzle with some of your best extra-virgin olive oil just before serving. Panzanella Tuscan Bread Salad 12 cups water 12 slices stale country-style Italian bread, crusts removed 6 tablespoons white wine vinegar 4 ripe plum tomatoes, halved, seeded, and finely diced (see Cook's Tips) 1/3 cucumber, seeded and finely diced 1/2 red onion, finely diced 1/3 cup extra-virgin olive oil Salt to taste 12 fresh basil leaves, thinly sliced, plus 4 basil leaves for garnish
Makes 4 servings |