Panzanella Salad
This Panzanella Salad recipe, a classic Italian bread, parmesan, and tomato salad, manages to be fresh and wonderful as a summer salad but is still hearty.
  • 1 1/4pound large ripe red tomatoes
  • 2teaspoons sea saltoptional
  • 5ounces Italian bread
  • 1/3cup red onionthinly sliced
  • 6-7leaves basilplus extra for garnish, chopped
  • 2teaspoons red wine vinegar
  • 2tablespoons extra-virgin olive oil
  • Parmesan cheeseshaved slices (not grated)
  • fresh black pepper
  1. Roughly chop the tomatoes into 3/4-inch pieces and put them in a non-metallic bowl. Sprinkle with sea salt (if desired) and allow them to sit for an hour.
  2. Tear the bread into rough bite-size chunks.
  3. Squash the tomatoes with your hands, discard liquid and then toss with bread, onion, basil, vinegar and olive oil. Season with pepper and salt (if desired) to taste. Garnish top with extra basil leaves.
  4. Serve with generous portion of parmesan cheese shavings over top. Best served immediately.
Recipe Notes

Adapted from: Cinnamon Spice & Everything Nice