Bread Salad with Tomatoes, Herbs, and Red Onions
NOTE: Sturdy
Italian or coarse peasant bread is essential for this recipe,
called panzanella in Italian. Serves
four.
1 pound day-old bread, crusts removed and torn into 1-inch cubes (about 6 cups)
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
2 large tomatoes, cored, seeded, and chopped
1/2 red onion, sliced paper-thin
2 tablespoons torn fresh basil or mint leaves
2 teaspoons whole fresh oregano leaves
1 tablespoon minced fresh parsley leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
INSTRUCTIONS:
1. Place bread cubes in shallow bowl. Mix oil, vinegar, tomatoes, onion, and half of herbs in medium bowl. Let stand for 10 minutes to develop flavors and then add to bread, along with remaining herbs, and mix well. Season with salt and pepper to taste.
2. If bread still seems dry, sprinkle with 1 to 2 tablespoons water. Serve. (If very sturdy bread is used, salad can be covered and set aside for up to 2 hours.)