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Categories:Viewed: 36 - Published at: 3 years ago
Ingredients
- 6 cups loosely packed 1-inch cubes of crusty raisin bread
- 4 medium tomatoes
- 1/2 red onion
- 1/2 cup extra virgin olive oil
- 2 tablespoons sherry vinegar
- to taste salt and pepper
Method
- Spread the bread cubes on a baking tray and drizzle them with olive oil. Lightly toast them in a 275 degree oven for about 15-20 minutes depending on how dry the bread is when you begin.
- Whisk together the olive oil and sherry vinegar. Add salt and pepper to taste and set vinaigrette aside.
- Cut the tomatoes into 1-inch pieces. Slice the red onion into very thin half-moons.
- Once the bread cubes have been removed from the oven and cooled, toss them gently with the tomatoes, red onion, and vinaigrette. Allow the panzanella to sit at room temperature for about an hour before serving.
