1 to 2 cups of stale, coarse bread, decrusted and soaked in water
3 to 4 large ripe tomatoes, cut into chunks
1 clove garlic, minced
½ cup of fresh basil leaves, torn
1 medium red onion, minced
½ cup extra-virgin olive oil
4 tablespoons of wine vinegar
salt and freshly ground pepper to taste
1. Squeeze the water out of the bread, and crumble it into small pieces in a salad bowl.
2. Add the tomato chunks, garlic, basil and onion.
3. Whisk together the olive oil, vinegar, salt and pepper in a small bowl. Pour over the bread mixture and toss.
Let the salad sit for about half an hour at room temperature before serving to allow the flavors to blend.
Panzanella is a salad that makes excellent use of stale bread and is a bumper crop of vine-ripened tomatoes.
It is perfect to take on picnics in the country or at the beach, as it holds together beautifully and tastes better when made ahead.
Recipe from Festa del Giardino by Sally Maraventano