Panzanella

Recipe Ingredients

1/2 lb	227g / 8oz	Day-old chewy farm style bread - cubed
		Water - to cover
4		Vine ripe tomatoes - chopped (small)
1		Red onion - chopped (small)
1 cup	40g / 1.4oz	Basil leaves - (loosely packed) - torn or shredded
2 tablespoons	30ml	Red wine vinegar
1/4 cup	59ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Place bread in a medium mixing bowl and cover with water. Soak bread 3 to 5 minutes. In small batches, remove bread in handfuls from the water and wring it out with out mashing or tearing bread. You do not want wet bread, so wring it carefully.

Combine tomatoes with onions and basil in a second bowl and dress with vinegar, oil, salt and pepper. Add bread to tomato salad and combine. Adjust seasonings and serve.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C35) - from the TV FOOD NETWORK

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