DIANE’S LA PANZANELLA

(ITALIAN BREAD & TOMATO SALAD)


1 POUND LOAF OF DAY OLD CRUSTY ITALIAN BREAD
(OFTEN IT IS CALLED “PUGLIESE”)

6 LARGE VERY RIPE RED TOMATOES

1 CUP CUCUMBER (1 LARGE CUCUMBER USUALLY)

3/4 CUP JULIENNE SLICED RED ONION

3/4 CUP EXTRA VIRGIN OLIVE OIL

3 TBS. BALSAMIC VINEGAR

12 FRESH BASIL LEAVES

½ TSP. SALT

CUT BREAD INTO ONE INCH CUBES....ABOUT 8 CUPS.
USING DAY OLD ITALIAN BREAD IS VERY IMPORTANT.  FRENCH OR SOURDOUGH BREAD WON’T WORK FOR PANZANELLA.

CUT TOMATOES INTO BITE SIZED CHUNKS AND PLACE IN LARGE BOWL.  BE SURE TO KEEP ALL THOSE GREAT JUICES AND SCOOP THIS INTO THE BOWL AS WELL.  SPRINKLE WITH ½ TSP. SALT.

POUR OLIVE OIL AND BALSAMIC OVER TOMATOES AND KEEP COVERED AT ROOM TEMPERATURE FOR A MINIMUM OF 90 MINUTES.  LONGER IS BETTER.

PEEL CUCUMBER AND SEED.  CUT INTO BITE SIZED CHUNKS AND SET ASIDE.

THIN, THIN JULIENNE SLICES OF RED ONION.

WASH AND PAT DRY BASIL LEAVES.

ONE HOUR PRIOR TO SERVING, PLACE YOUR BREAD IN A LARGE BOWL.

COVER THE BREAD WITH THE CUCUMBER, ONION AND SHREDDED BASIL LEAVES.  JUST TEAR THE LEAVES INTO SMALL PIECES WITH YOUR HANDS...DON’T WORRY ABOUT BEING FANCY.

POUR YOUR TOMATO MIXTURE OVER THE BREAD AND TOSS WELL TO COAT ALL THE BREAD IN THE LIQUIDS.  USE YOUR HANDS TO MIX WELL.  COVER THE BOWL FOR 1 HOUR. PLATE INDIVIDUALLY OR SERVE FAMILY STYLE.

HINT......SPLURGE ON SOME REALLY FABULOUS OLIVE OIL!

SERVES 8 - 10