medium
ripe tomatoes, skinned and cut in quarters or eighths
large
cucumber, peeled and diced
Bermuda/mild red onions, very thinly sliced
fresh
basil leaves, torn
extra
virgin olive oil
Italian
red wine vinegar
salt to
taste
freshly
ground black pepper
Method :
Slice
the bread fairly thickly and soak in water for 3-10 minutes,
depending on how firm it is, until it softens but does not
disintegrate.
Drain
in a colander and squeeze each slice well to remove excess moisture.
The
bread should resemble large, damp breadcrumbs.
Wash
the lettuce leaves, dry thoroughly, and cut into thin strips.
Transfer the bread to a large salad bowl.
Add
the tomatoes, cucumber, onions, lettuce, and basil and mix gently
but thoroughly.
Drizzle with the oil and vinegar and season with salt and pepper.
Chill
in the refrigerator for at least 2 hours before serving.
Serve
cold.
Serves 4-6
Preparation :
15 - 20 minutes + 2 hours chilling
Cooking
: none
Recipe grading : easy
Suggested wine : a young, dry red (Chianti)
Note :
The
ingredients used to make Panzanella vary according to which part of
Tuscany it is made. The addition of cucumber, for example, is shunned in
the area around Siena, while it is always included in Florence. The
salad can be enriched by adding diced carrots, fennel, celery, hard
cooked eggs, capers or pecorino cheese.
