Panzanella (Tuscan bread and tomato salad, flavored with basil)

1. 1

   Cut the crusts off the bread, and cut the bread into chunks.

2. 2

   Place in a bowl and cover with water.

3. 3

   Leave for 15 minutes.

4. 4

   Then drain, and squeeze the bread dry between your hands.

5. 5

   Tear the bread into rough chunks, and place in a large salad bowl.

6. 6

   You should have at least 2 cups of torn bread pieces.

7. 7

   Add thinly sliced onion to the bread and mix well.

8. 8

   Cut the tomatoes into large bite-size chunks and add to the bowl.

9. 9

   Chop the basil, add it, and then mix the contents of the bowl well.

10. 10

    In a separate small bowl, place the salt.

11. 11

    Mash the clove of garlic with a knife blade, chop it roughly and add to the salt.

12. 12

    Using the back of a spoon, crush the garlic in the salt to form a smooth paste.

13. 13

    Add oil and vinegar and mix well.

14. 14

    Add the dressing to the salad, and mix together very well.

15. 15

    Set aside, covered, in a cool place for an hour or longer to develop flavors.

* Per serving · 4 servings · Values may vary.

No additional tips available.