Panzanella

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Panzanella is one of those great dishes that came from the ingenious Italians making do with what they had on hand, turning simple ingredients into something fabulous. This recipe is a great way to use up your day-old bread during tomato season. More modern and elaborate versions of this classic peasant dish exist, but this recipe is closest to its origins.
 

Ingredients:

• 1 pound slightly dry, firm-textured rustic Italian style bread, sliced thick
• 2 tomatoes, cored, seeded, and diced or 2 cups of cherry tomatoes, halved
• 1 pound fresh mozzarella, cubed
• 2 full sprigs of basil leaves, torn
• DeLallo Coarse Sea salt
• 3/4 cup DeLallo Extra Virgin Olive Oil

Directions:

Tear the bread into small chunks, briefly dip it in cold water, and squeeze dry.

Combine the bread and with tomatoes, mozzarella, basil, and salt to taste in a large bowl. Drizzle with olive oil and toss.  

Serves 4 Send to friend Printer-friendly version