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Rustic Tomato-Bread Salad Panzanella

From the recipe box WFM Recipes by Williamsburg Farmers Market

Introduction

This recipe was prepared and sampled at the Williamsburg Farmers Market Chef Tent by Executive Chef of William & Mary Catering, Denis Callinan on July 31, 2010.

Ingredients

	4	cups fresh tomatoes diced into ½” pieces (1-½ lbs.; about 5 medium tomatoes)
	¾	cup slivered red onion
	2	tsp. of minced garlic
	½	cup water
	⅓	cup extra virgin olive oil
	1	tsp. each ground black pepper, salt and sugar
	½	cup shredded fresh basil
	6	cups day-old dense, crusty bread cut or torn into 1” cubes (about ½ lb.)
	⅛	cup aged balsamic vinegar (or balsamic glaze)

Steps

Combine all ingredients except bread in a large bowl. Let stand for flavors to develop, about 10 minutes.
Add bread and toss well to coat. If bread seems dry, sprinkle with an additional teaspoon or two of water. Salad will hold several hours at room temperature before serving.

This content is from the WFM Recipes collection.

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