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Panzanella

Panzanella

Chef Deborah Snow

Blue Heron, www.blueherondining.com, Sunderland, MA

Ingredients:

  • 4 thick slices of good bread - this does not need to be fresh
  • ½ cucumber, peeled, seeded and cut into ¼ inch dice
  • 2-3 ripe, firm tomatoes, diced small
  • 1-2 cloves garlic (depending on your taste)
  • 3-4 sprigs flat leaf parsley
  • 10 large basil leaves
  • 1 Tbsp red wine vinegar
  • ½ cup extra virgin olive oil
  • salt & pepper

Method:

Soak bread in water briefly then squeeze it dry and crumble it into a salad bowl. Add diced tomatoes, cucumbers, chopped onion, finely chopped garlic and parsley.

Tear basil leaves and add to bowl.

Mix ingredients thoroughly, adding vinegar, olive oil, salt and pepper.