Ingredientes
- 4¾" slices stale Italian bread
- 1 clove garlic, peeled and halved
- 4 vine−ripened tomatoes, cut into 1" chunks
- 1 large Bermuda onion, peeled and thinly sliced
- 1 medium cucumber, peeled and sliced into ¼" rounds
- 2 − 4 Tbs. red wine vinegar
- 4 Tbs. extra virgin olive oil
- salt & freshly ground black pepper
- 4 Tbs. flat leaf Italian parsley, finely chopped
- 2 Tbs. fresh tarragon, finely chopped
Preparação
- Crumble the bread into rough chunks, and place in a bowl with three or four
- cups of cold water for about five minutes. While the bread is soaking, rub
- the inside of the salad bowl with the exposed portions of the garlic. One
- fistful at a time, squeeze out as much water as you can from the bread, and
- add it to the salad bowl.
- Break up the bread with a fork, then add the tomatoes, Bermuda onion,
- cucumber, red wine vinegar, olive oil, and toss to coat all the ingredients.
- Taste for salt & pepper and add them to your taste.
- Add the parsley and optional tarragon, divide among four plates and serve
- immediately. If you prefer, you can refrigerate the Panzanella for about ½
- hour before serving. If you plan to do this, though, don't add salt because
- the salt will leach moisture from the tomatoes.
