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Panzanella

Ingredients

  • 15 - 20 to matoes of combined variety chopped into bite size pieces
  • 1/2 of a day old baguette sliced and torn into bite size pieces
  • 4 garlic cloves pressed or minced
  • 1 sweet onion thinly sliced
  • 12 or so basil leaves
  • 1/4 cup chopped chives
  • 1/4 cup chopped tarragon leaves
  • 1/4 cup red wine vinegar plus 2-3 tablespoons more for finishing
  • 1/4 cup olive oil plus 2-3 tablespoons more for finishing
  • salt and pepper to taste

Instructions

  1. Put the onion slices in a bowl, cover with water and soak for 10-15 minutes
  2. Add tomatoes, garlic, bread, onions, 1/4 cup red wine vinegar, 1/4 cup olive oil, salt and pepper to a large bowl. Use hands to toss and combine.
  3. Set aside for at least 1 hour and up to 4 hours at room temperature, tossing occasionally
  4. Add the herbs 15-20 minutes before serving
  5. Taste and adjust seasonings, finish with remaining red wine vinegar, olive oil, salt and pepper
  6. This salad is best on the same day it's made