A salad for lunch or with a dinner, this dish fits both meals.
Panzanella (Italian)
Serves 4
5 cups (1 kg) day-old crusty ciabatta bread
balsamic vinegar
olive oil
chopped basil leaves
sliced onion
diced organic tomatoes
organic mixed lettuce
Parmigiano-Regianno, mozzarella, or dairy-free cheese for garnish
optional: chopped or sliced organic cucumbers, radishes, carrots, garlic, olives, broccoli, artichokes hearts, bell pepper....
1. Moisten the bread in a bowl of water and immediately squeeze out the water.
2. Tear into bite-sized pieces.
3. In the bottom of a salad bowl, combine balsamic vinegar, olive oil, basil, onions, tomatoes, any optional vegetables.
4. Marinate for 5-10 minutes.
5. Add torn bread and toss.
6. Add the lettuce and toss.
7. Serve with graded cheese on top.
