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Italian Bread Salad
Panzanella Tomato, Bread Salad with Traditional Barrel Aged Balsamic Recipe
Ingredients:
-1/4 cup Sonoma Farm Traditional Barrel Aged Balsamic Vinegar
-4-5 Large vine ripened tomato’s, cut into large cubes or wedges
-1/2 loaf of Italian style bread, day old cubed
-1-1/4 cups thinly sliced red onions
-2 teaspoons minced garlic
-1/2 cup Sonoma Farm extra virgin olive oil
-1 bunch fresh basil, stems removed, washed and spun dry, torn into pieces.
-Sea salt and freshly ground black pepper
Steps:
1. In a large bowl., combine the tomatoes, bread, and the onions.
2. In a small bowl, whisk together the garlic, balsamic vinegar and olive oil.
3. Pour the dressing over the bread and let sit for 30 minutes at room temperature.
4. Add the basil and salt and pepper to taste, and toss.
Sonoma Farm
Oct 2010
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elot –
This recipe was excellent- bursting with flavor! A new favorite salad! Great for company- as beautiful as it is delicious!
Rida –
This recipe is amazing. It’s so easy to put together
Charles –
I’ve made this for friends several times and it’s always been a hit.
Maybal –
One of my absolute favorites! I make it all summer. I omit the peppers and capers and add chopped mozzarella. Wonderful!!
Darla –
Surprisingly underwhelming.
Xan –
This is my go to summer salad. As a matter of fact, I would be asked to leave any neighborhood party if I do not bring this!
Tonya –
Absolutely delicious ! The leftovers even held up well overnight in the fridge.
Oza –
LOVE!!! Made this for dinner party and one of my friends emailed me the next day saying “so delicious..still thinking about it” – she’s an excellent cook so quite a compliment
Kai –
This is one of the best Panzanella ever
lee –
Fantastic Salad! Makes a great entree or substantial side dish.