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Panzanella – Bread Salad

August 28, 2011

Again, this is from My Bread.  You need to use the no-kneed bread for this to work.  It might not seem like a soggy bread salad would taste very good, but it does.  This week I even made some bread just to I could make this salad a few days later when it got stale enough.

I had some radishes I wanted to use, so I sliced them very thin with a mandoline and threw them in too

2 cups green beans, cut in 1-inch pieces

6 1-inch thick slices completely dry, stale basic no-kneed bread

¼ red onion, sliced very thin

1 tsp capers

6 or 7 medium basil leaves

2 Tbsp (or to taste) extra virgin olive oil

1 Tbsp (or to taste) red wine vinegar

½ tsp (or to taste) salt

pepper

Cook the beans in boiling salted water for a few minutes until bright green and just tender but still crisp. Run under cold water until cool and drain. Soak the bread in water until saturated (about a minute) then squeeze out as much water as possible.  In a large bowl tear the bread into pieces. Cut the tomato into chunks (working over the bowl to catch the juices).  Add the rest of the ingredients and toss.  Serve at room temperature.

Bread salad with green heirloom tomatoes
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From → Salads

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