Panzanella Salad
Panzanella Salad
Ingredients
- 2 cups (500 ml) slightly stale country bread, with the crust, cubed
- Water
- 1 small red onion, finely chopped
- 3 large red tomatoes, diced or cut into wedges
- 1/4 cup (60 ml) oil-packed Kalamata olives, drained
- 2 teaspoons (10 ml) capers, chopped
- 1/2 clove garlic, finely chopped
- 1/4 cup (60 ml) fresh basil, chopped
- 3 tablespoons (45 ml) olive oil
- 2 tablespoons (30 ml) balsamic vinegar
- Salt and pepper
Instructions
- In a bowl, cover the bread with water and let it soak for 2 to 3 minutes. Squeeze the water out of the bread with your hands.
- In a bowl, combine the bread with the remaining ingredients.
- Serve with grilled meat and fish.
Panzanella Salad