Amazon.com Widgets
RecipesNow.com
Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Home : Special Diets : Vegetarian : Bread Salad with Tomatoes and Lemon Cucumbers

Serves 4 to 6
Save To My Favorites Save to Recipe Box!
Rated 10.00 of 10
by 1 Votes
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Bread Salad with Tomatoes and Lemon Cucumbers

Contributed by: Chris, WebAdmin. of RecipesNow.com

This rustic Tuscan salad, called panzanella, is best when made with a chewy, coarsely textured white bread. The bread must be at least three to four days old to provide the correct texture when mixed with tomatoes and vinaigrette. Round, yellow lemon cucumbers deliver a sweet, mild flavor to the salad.

Ingredients:

  • 3 lemon cucumbers or 1 English (hothouse) cucumber, peeled, halved, seeded and diced
  • Coarse salt
  • 1/2 pound stale coarse-textured white bread (see note above)
  • 1/2 cup water
  • 5 ripe tomatoes, 1 1/2 to 2 pounds total, seeded and diced
  • 1 red (Spanish) onion, diced
  • 4 to 5 tablespoons red wine vinegar
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/2 cup loosely packed fresh basil leaves, torn into small pieces

Directions:

Spread the diced cucumbers on paper towels and sprinkle with coarse salt. Let stand for 15 minutes. Place the cucumbers in a colander and rinse with cold water. Pat dry with paper towels.

Meanwhile, cut the bread into slices 1 inch thick and place in a shallow dish. Sprinkle the bread with the water and let stand for two minutes. Then carefully squeeze the bread until it is dry. Tear into rough 1-inch pieces and place on paper towels. Let stand for 10 minutes.

In a bowl, combine the cucumbers, tomatoes, onion and bread; toss gently.

In a large bowl, whisk together the vinegar and olive oil. Season to taste with salt and pepper. Add the bread mixture and the basil, mix gently and refrigerate for at least one hour, or for up to four hours.

Transfer to a platter and serve chilled.

Serving Size: Serves 4 to 6


 Search
 Categories
 Featured

 Links
 • Send an eCard
 • Play Games
 • Take a Poll
 • WebMaster$!
 • Contact WebAdmin!


More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Shop4WebHost.com All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy EBORecipes.com





Free Craft & Gift Banner Advertising by Craft Site Medic