Wednesday, March 24, 2010


Panzanella

  • 1 cup diced tomatoes
  • 14 oz can garbanzo beans (chick peas)
  • 3 oz. Mortadella (Italian bologna), cubed
  • 3 oz. Italian salami, cubed
  • 1/2 cup diced Parrano or Parmesan cheese
  • 3 cloves garlic, minced
  • 1/2 cup diced onion
  • 2 Tbsp. fresh basil, chopped
  • kosher salt, to taste
  • 5 Tbsp. extra virgin olive oil
  • 3 Tbsp. red wine vinegar
  • 6 slices Italian bread, toasted

Toss first eight ingredients together in a large mixing bowl. Sprinkle with kosher salt, olive oil and vinegar. Toss. Tear bread into bite-sized pieces, and stir into salad until bread pieces are well-coated. Allow flavors to marinate 15-30 minutes before serving.

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