Panzanella Bread Salad

LAFAYETTE, Ind. (WLFI) - This recipe is from Francisco "Paco" Serrano , Chef and Owner at La Scala Italian Restaurant .

Panzanella Bread Salad

This is a recipe for mid to late summer when the Farmer's Market is full of flavorful heirloom tomatoes, cucumbers, and fresh basil.

Ingredients for 4 persons
4 Slices of Crusty Stale Bread (1 per person)
3 Ripe heirloom Tomatoes
1 Red Onion
1 Medium-large Cucumber
Some Basil washed
White Wine Vinegar
Extra Virgin Olive Oil
Salt and Black Pepper

1. Take the bread slices and cut them into pieces, season with salt, add a pinch of black pepper and sprinkle the bread with white vinegar. Be careful not to pour too much because the bread will become too soft. You only want to add the flavor of the vinegar.
2. Toss
3. Now roughly chop the tomatoes, peel the cucumber and roughly cut it, cut the onion into julienne strips, chop basil and put all ingredients into a bowl
4. Dress with extra virgin olive oil
5. Use your hands to stir well the ingredients
6. Transfer the panzanella to a serving dish, add a pinch of black pepper and a little of olive oil

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