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Panzanella Recipe

   
 

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     Panzanella

Category   Appetizers
Sub Category   None
Preptime   Easy

Ingredients
3 pounds ripe tomatoes (about 6)
2 shallots, minced
4 cloves garlic, minced
2/3 cup extra virgin olive oil plus extra for bread
4 tablespoons balsamic vinegar
2 tablespoons kosher salt
freshly ground black pepper
16 ounces loaf of any crusty country style bread
2 cups fresh basil leaves
 

Instructions
Cube bread and toss with olive oil and sprinkle woth salt. Toast in oven until lighly browned. Cool.
Core tomatoes and if large, cut them into chunks; if small, halve or quarte them. Toss them gently with shallots, garlic, oil, vinegar, salt and pepper. Chop or snip the basil leaves into the salad and toss gently. Set aside until the tomatoes are very juicy, about 10 minutes. You may add a bit more olive oil if you like this salad extra juicy.
Gently toss the bread in with the tomatoes.
Serving Suggestions
Can be served right away or set aside at room temperature for a few hours.


Originally Submitted
1/31/2009





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