Lidia's unveils a new summer Panzanella salad

'Tis the season for tomatoes! If you're looking for a unique tomato appetizer for you summer celebration, why not try an Italian-inspired Panzanella salad. Our friends from Lidia's have come up with a mouthwatering recipe.

Panzanella Salad

1 pound two-day old country-style bread, crusts removed, cut into 1/2-inch cubes
2 pounds tomatoes, cored, seeded and cut into 1/2 cubes
1 cup red onion, diced
12 fresh basil leaves, shredded
5 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
fresh basil sprigs
freshly ground black pepper

In a large bowl, toss bread, tomatoes, onion and shredded basil leaves until well mixed. Drizzle the olive oil and vinegar over the salad and toss to mix thoroughly. Season to taste with salt and pepper and let stand 10 minutes before serving. Decorate with sprigs of fresh basil.


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