Panzanella Salad

Panzanella is also know as Tuscan Bread Salad. The name Panzanella comes from Pane (bread) and Zanella (a deep dish). Enjoy this salad on its own, or as a side to your favourite pasta dish.
Submitted by: Joe Gurto Jr.
Favourite of: Jeremy Gurto and Brenda Moneypenny Ward
Number of servings :6
Total time: 30 minutes

Ingredients

  • * 1/2 loaf good quality artisan or sourdough bread. Broken into 1 inch chunks and allowed to dry a bit. (The bread chunks may be toasted on pan in the oven if desired. )
  • * 4 – 6 large, firm tomatoes – rough cut similar size to bread
  • * 1 telegraph (English) cucumber or two medium cucumbers – sliced* I/2 large red onion – sliced into rings
  • * 1/2 pound (250 gms) Fresh Italian or regular string beans
  • * 1/3 – 1/2 Cup good tasting Olive oil
  • * 3-4 cloves of fresh garlic or 2tsp crushed garlic
  • * I tsp dried oregano* Balsamic vinegar (if desired)
  • * Salt and peppe

Method

  1. Cut tomatoes, cucumbers and onion. Place in a bowl and sprinkle with salt and oregano.
  2. Top and tail green beans, blanch just until tender in boiling salted water. Drain and refresh in cold water.
  3. Heat 1/3 cup olive oil in a frying pan. When hot add garlic. Cook for 1 minute. Add beans and saute for 2-3 minutes.
  4. Pour oil, garlic and beans over the tomato mixture and toss.
  5. Add bread chunks to the salad and toss just before serving or, add the bread to individual serving bowls and serve the salad over the bread.
  6. Add Balsamic vinegar and/ or salt and pepper if desired.

Special Instructions