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Lisa’s Panzanella

Panzanella

Try Lisa’s Panzanella this Summer! This recipe is also available in Menu 17 of Lisa’s cookbook This is Sunday Dinner. Visit Lisa’s YouTube Channel @ItalianSundayDinner to watch a video of Lisa making Panzanella.

Panzanella Ingredients:

2 red onions, quartered

6 Roma or Campari tomatoes, quartered

9 tablespoons extra virgin olive oil

4 cups good-quality Italian bread, cubed

2 teaspoons dried thyme

1 teaspoon Sicilian sea salt, fine

½ teaspoon freshly ground  black pepper

8 wood or metal skewers

2 cucumbers (preferably English cucumbers, which are seedless, cut into ½-inch slice)

½ cup fresh basil, chopped

4 tablespoons red wine vinegar, excellent quality, preferably imported from Italy

Panzanella Directions:

Preheat the grill or, if you are not grilling, preheat the oven to 350 degrees Fahrenheit.

Brush the onions and tomatoes with 3 tablespoons of the extra virgin olive oil and set them aside.

In a large bowl, place the cubed bread and toss it with 3 tablespoons of olive oil, the thyme, and salt and pepper, until the bread is well coated. Thread the bread cubes onto the skewers. Grill the bread on the preheated grill for approximately 3 minutes, or until the bread is golden on all sides.

Panzanella

Panzanella

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place the onions and tomatoes on the grill for approximately 5 minutes until soft. (If you are not using a grill, you can place the bread skewers, the onions, and the tomatoes on a cookie sheet and roast them for 10-12 minutes at 350 degrees Fahrenheit.)

Panzanella

Place the tomatoes and onions in a large salad bowl with the toasted bread, cucumbers, and fresh basil.

Whisk together the vinegar, and the 3 remaining tablespoons of olive oil in a small bowl. Pour over the salad and toss.

Panzanella

About the Author
Lisa Caponigri is the author of This is Sunday Dinner and Whatever Happened to Sunday Dinner?, published by Sterling Epicure. Both of Lisa's cookbooks brim with her memories of living in Italy, both as a child and as an adult raising her own family, anecdotes about her family, regional and seasonal Italian specialties, and all the advice needed to get a spectacular Sunday Dinner on the table, every Sunday of the year. She has developed a line of prepared foods and sauces called Lisa’s Italian Kitchen. Lisa debuted on HSN and has appeared on QVC. She has also appeared on a variety of television programs, including Seattle's New Day Northwest, Good Morning Toronto, Chicago's WGNLunchbreak, and New England Cooks, to name a few. Lisa is frequently consulted as an expert in Italian lifestyle and food. Lisa Caponigri lives in South Bend, IN and travels frequently to Italy to research the latest in "la dolce vita". Visit www.lisacaponigri.com to learn more about Lisa!

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