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Panzanella salad

Recipe from: 1/23/2003 12:00:00 AM
Ingredients 10
Servings 8


  • 1
    Italian-style bread such as ciabatta
  • 500
    plum or beef tomatoes
  • 1
    small red onion, cut into rings
  • 2
    garlic cloves, finely chopped
  • 75
    olive oil
  • 45
    red wine vinegar
  • salt and black pepper
  • 12
    black olives, pitted
  • 12
    fresh basil leaves
  • 175
    baby spinach


Preheat oven to 200 °C and slice the bread into 2 cm thick slices.
Arrange them on a baking sheet and bake until golden brown and dry.
Turn once during the baking time, then leave to cool.
Slice the tomatoes into wedges or chunks and place in a large dish along with the onion and garlic. Mix well>
Break the bread into pieces and add.
Whisk the oil and vinegar together, season with salt and pepper and sprinkle over the salad.
Mix everything well, then add the remaining ingredients.
Allow to stand for 1 hour before serving.

Read more on: starch  |  bake


Pasta e Piselli

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