Tomatoes and Panzanella

by Lidia Bastianich
Monday, Nov 21, 2016




Ingredients

  • Tomatoes
  • Day-old crusty bread
  • Cucumber
  • Red onion
  • A few fresh basil leaves
  • Extra virgin olive oil
  • Wine vinegar
  • Salt and pepper

 

Directions

Cut your juicy tomatoes and day-old, crusty bread into 1-inch cubes.  Add some sliced cucumbers and sliced red onions, and top with shreds of ripped basil leaves. Dress with a drizzle of extra virgin olive oil and wine vinegar, add some salt and pepper to taste, and toss all together well.


Let it steep for 30 minutes and you’ve got yourself a great salad that will compliment any summer dish – grilled chicken, fish, meat, or even on its own with a piece of cheese will do.

And do as I do!
Pair your panzanella with a refreshing glass of Bastianich Rosato. Not only do the colors go beautifully together, but the bright acidity and berry flavors in the wine pair perfectly with the tomatoes.

About the Author

Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire.

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