Italian Bread Salad (Panzanella Salad)

Name: Italian Bread Salad
Yield: 8
Ingredients: 500 g of Italian bread (3-4 days old), cut into 2.5 cm thick slices; 3/4 cup of cold water; 1/4 cup plus 1 tablespoon of red wine vinegar; 2 cloves of garlic, minced; 1/2 cup of olive oil; 1 cup of radish, cut into thin slices; 1 cucumber, peeled and cut into 1 cm cubes; 5 ripe tomatoes, seedless, cut into 1 cm cubes (700 g); 1 medium onion, finely chopped; 1/2 cup of fresh basil leaves, chopped; Salt and black pepper to taste

1
500 g of Italian bread (3-4 days old), cut into 2.5 cm thick slices
2
3/4 cup of cold water
3
1/4 cup plus 1 tablespoon of red wine vinegar
4
2 cloves of garlic, minced
5
1/2 cup of olive oil
6
1 cup of radish, cut into thin slices
7
1 cucumber, peeled and cut into 1 cm cubes
8
5 ripe tomatoes, seedless, cut into 1 cm cubes (700 g)
9
1 medium onion, finely chopped
10
1/2 cup of fresh basil leaves, chopped
11
Salt and black pepper to taste

Ingredients

1
500 g of Italian bread (3-4 days old), cut into 2.5 cm thick slices
2
3/4 cup of cold water
3
1/4 cup plus 1 tablespoon of red wine vinegar
4
2 cloves of garlic, minced
5
1/2 cup of olive oil
6
1 cup of radish, cut into thin slices
7
1 cucumber, peeled and cut into 1 cm cubes
8
5 ripe tomatoes, seedless, cut into 1 cm cubes (700 g)
9
1 medium onion, finely chopped
10
1/2 cup of fresh basil leaves, chopped
11
Salt and black pepper to taste

Directions

1
Soak the bread in water and let it sit for 2 minutes
2
Squeeze out excess water and spread the slices on paper towels
3
Let it rest for 20 minutes
4
In a large bowl, mix together the red wine vinegar, garlic, and olive oil, salt, and black pepper
5
Add the radish, cucumber, tomato, onion, basil, and bread
6
Mix well and let it sit for 20 minutes before serving to allow the bread to absorb the dressing
7
331 calories per serving