This is a breaded salad with tomatoes. Before the 20th century, it was bread and onions.
Panzanella (Italian)
Serves 4-6
A. Sauté about 5 minutes:
8 cups (1920 ml) (gluten free) bread or French bread, cut into cubes
3-4 organic tomatoes (about 4 cups/960 ml), cut into cubes
2 organic chopped bell peppers, one yellow and one red
some olive oil
B. Add:
3 chopped scallions
20 chopped basil leaves
1. Mix all together.
Optional (but not Tuscan traditional panzanella)
- organic lettuce
- olives
- mozzarella cheese (or dairy free cheese)
- capers
- anchovies
- organic celery
- organic carrots
- red onion
- organic cucumber
- tuna
- parsley
- organic boiled eggs
- mint
- organic lemon juice
- Italian spices
C. Vinaigrette:
1 minced garlic clove
1/2 tsp. (2,5 ml) Dijon mustard
2-3 Tbs. (30-45 ml) vinegar
1/2 cup (120 ml) olive oil
pinch of sea salt and black pepper
1. Add to the salad.
2. Let it set for 5 minutes before serving.
