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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